Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (2024)

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This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes – delicious and perfect for dinner parties or a special meal.

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (2)

I’ve had this recipe in my mind for a while now, as I absolutely love the combination of charred peppers, aubergines and pesto. It’s such a delicious mix of flavours which I think tastes like summer and is definitely good on its own, but I thought that layering it would create a fun and quite dramatic meal.

And as I’m totally obsessed with roast cherry tomatoes, I served these yummy gooey stacks on a bed of roast tomatoes.

In fact, the tomatoes create their own sauce as I’ve crushed them with some extra virgin olive oil, salt, chilli and balsamic glaze. Delicious!

I think this is a perfect summery dinner party dish–either on its own as a starter or as a main with some crispy roast potatoes and a big salad.

Enjoy xxx

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (3)

This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes - delicious and perfect for dinner parties or a special meal.

Prep time: 30 minutes mins

Cook time: 40 minutes mins

4 servings

No ratings yet

Ingredients

  • 3 red peppers de-seeded and chopped in half
  • 2 medium aubergines cut into rounds
  • Splash olive oil
  • Sea salt

For the tomatoes

  • 600 g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Pinch chilli flakes
  • 1 tsp balsamic glaze

For the basil pesto

  • 100 g pine nuts toasted
  • 60 g basil
  • 4 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea Salt
  • Juice 1/2 lemon
  • 50 ml water

For the toppings

  • Basil
  • Pesto dressing
  • Sea salt
  • Extra virgin olive oil

Instructions

  • Pre heat your oven to 180c

  • First, roast the peppers by adding to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft and a little charred. Set aside and then, when cooled, cut the pepper halves in half.

  • Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside

  • In the meantime, add the sliced aubergine to a griddle or frying pan. Char the aubergine, by turning frequently until cooked through and slightly browning. Set aside.

To make the pesto

  • Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.

  • Reserve 2 tbsp of the pesto to make a dressing.

To serve

  • Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze .

  • Squish the tomatoes a little.

  • Divide the tomatoes onto four plates or bowls.

  • Create four bases by laying a slice of aubergine on a plate. Now you can build the stack by layering some pesto, then peppers. Then aubergine.

  • Repeat.

  • Place the stacks on a bed of juicy tomatoes.

  • Mix the reserved pesto with a little water to loosen. Drizzle over and top with more fresh basil, some sea salt and a drizzle of extra virgin olive oil if desired.

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Discuss this Recipe with Niki

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (10)

6 Responses

  1. Thank you for the nice recipe, I’m making it right now! I was wondering what could be used instead of pine nuts if I don’t have any.

    Reply

    1. Of course!
      You can use seeds instead xxx

      Reply

  2. I live in France and haven’t run across balsamic glaze. Can I just sub for balsamic vinegar or should I add something else too? Make a dash of date syrup or something?

    Reply

    1. Hi Zeni
      Either would work well.
      Love, Niki xxx

      Reply

  3. The recipe calls for “3 nutritional yeast”. I am guessing it is supposed to be 3 tablespoons but I would check with you. Thanks!

    Reply

    1. Hi Laura
      Yes absolutely! I’ll pop in.
      Love
      Niki xx

      Reply

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FAQs

What does roasting a bell pepper do? ›

Many chefs consider roasting peppers over a gas flame or under the broiler a basic skill in the kitchen. Searing a pepper until the skin is charred develops the flavor of the pepper's flesh, caramelizes some of the sugars to concentrate their sweetness, and adds a touch of smokiness.

How to roast bell peppers without gas stove? ›

Oven method: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.

How to roast peppers over flame? ›

Heat a gas grill to high or prepare a charcoal grill for direct heat. Place the peppers directly over the heat. Turn the peppers every 2 to 3 minutes until they are completely charred, about 10 minutes total.

How long to roast peppers in the oven at 400 degrees? ›

Oven Roasting: Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay whole peppers out, stems pointing sideways. Place sheet pan in the oven for 20 minutes. Remove from the oven, rotate each pepper a half turn using the tongs and place the pan back in the oven for another 20 minutes.

Do you have to peel the skin off roasted peppers? ›

Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion. Peeling isn't all that difficult.

Is it better to roast or fry peppers? ›

Roasting peppers is one of the best ways to enjoy them – the skin blisters and the flesh becomes soft and sweet. Try our simple methods for roasting at home, then try them in our favourite recipes below. Discover the most efficient way to prepare and cook peppers and avoid reaching for that jar in the supermarket.

How to roast peppers on gas stove top? ›

Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer). When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*. Place the roasted pepper directly into a Ziploc and seal.

Does roasting peppers make them hotter? ›

FIRE FIGHTER: Quickly roasting jalapeños tames their heat while retaining most of their crunch.

Why do you fire roast peppers? ›

Fire roasting peppers (and other vegetables and fruit) deepens their flavor and prepares them for use in all types of dishes like spreads, soups, purées, salads, hors d'oeuvres. Here's how to roast a bell pepper to perfection.

Is it better to smoke or roast peppers? ›

Smoking chiles is a great alternative to roasting. It is easy to do. It takes less time than if you roasted chiles in the oven. The smoke provides a nice, subtle flavor.

How do you fix too much pepper in a roast? ›

How to Reduce Pepper Taste in Food
  1. Strain out the extra pepper.
  2. Dilute your food.
  3. Mix in other seasonings.
  4. Throw in an absorbent vegetable to soak up spice.
  5. Add something sweet.
  6. Stir in an acidic ingredient.
  7. Use citrus for a tried-and-true approach.
  8. Adjust the flavor with dairy.

Does roasting peppers make a difference? ›

Roasting peppers enhances their sweetness, and adds a wonderful smoky char depth and silky texture.

What are the benefits of roasted bell peppers? ›

High in Vitamin C: Roasted peppers are a great source of vitamin C, which is important for immune system function, skin health, and wound healing. Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties.

Does roasting peppers make them spicier? ›

FIRE FIGHTER: Quickly roasting jalapeños tames their heat while retaining most of their crunch.

Does roasting red peppers destroy nutrients? ›

Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

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