Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Courgette, tomato and aubergine stacks

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Courgette, tomato and aubergine stacks

    • Vegetarian
    • Children's
    • Cooking time: 15 minutes

    Serves: 2


    • 1 courgette, cut in half, sliced lengthways
    • ½ aubergine, sliced
    • 2 tbsp Waitrose Cooks' Ingredients Sundried Tomato Paste
    • 2 tomatoes, sliced
    • 10g fresh basil, finely chopped
    • 50 ml olive oil
    • 2 tbsp parmigiano reggiano cheese, grated
    • ½ teaspoon lemon juice


    1. Preheat the oven to 200 C, gas mark 6
    2. Place the courgette and aubergine slices on a baking tray and brush with the tomato paste
    3. Top the aubergine with tomato slices. Bake for 15 minutes.
    4. Mix together the rest of the ingredients along with 2 tbsp cold water to make a pesto. Season.
    5. Layer the cooked vegetable slices into 2 stacks and then drizzle with some pesto.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars