Mediterranean vegetables baked with parmesan, mozzerella, and the unmistakable sweet and creamy taste of our Capia pepper pesto. Serve in individual casserole dishes for a starter – or double the portion size for a delightful vegetarian main course.
Preheat oven to 140°C
Bring parmesan and water to a simmer. Whisk and leave to cool
Strain parmesan curds from the parmesan whey. Discard the curds
Mix Capia Pepper Pesto with 100g of parmesan whey
Layer courgettes, aubergines, and peppers into 2 individual casserole dishes with capia-parmesan sauce in between each layer.
Top the dish with a layer of mozzarella
Bake at 140°C for 10 minutes
Finish dish with crisp toasted bread crumbs and serve