This is one of my family & I’s go to veggie dish!
I call it a plated “lasagna” because we’re building the delicious layers right on the plate. The warm vegetables soften the goat cheese, and the two pestos bring everything together. Finish with fresh basil and a little olive oil. So good!
Serves: 4 as a light meal or side
Prep time: About 20 minutes
Roasting time: 25-35 minutes
Ingredients
For the Roasted Vegetables & Assembly
3 medium zucchini, sliced lengthwise into ⅓-inch-thick ribbons
3 large Roma tomatoes or other firm, ripe tomatoes, sliced into ½-inch-thick rounds
2 tablespoons extra-virgin olive oil, plus more for finishing
Sea salt and freshly ground black pepper, to taste
4-6 ounces soft goat cheese
Basil pesto, recipe below
Sun-dried tomato pesto, recipe below
Fresh basil leaves, for garnish
Pine nuts, for garnish, optional
Basil Pesto
2 packed cups fresh basil leaves, washed and thoroughly dried
1 small garlic clove
¼ cup pine nuts
¼ cup extra-virgin olive oil, plus more as needed
3 tablespoons finely grated Parmigiano Reggiano
Sea salt, to taste
Sun-Dried Tomato Pesto
3½ ounces oil-packed sun-dried tomatoes, drained, with the oil reserved
¼ cup reserved oil from the jar, or extra-virgin olive oil
1 small garlic clove
¼ cup pine nuts
2 tablespoons finely grated Parmigiano Reggiano
Sea salt and freshly ground black pepper, to taste
Additional extra-virgin olive oil, as needed
Instructions
1. Roast the Vegetables
Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
Arrange the zucchini on one sheet and the tomatoes on the other, keeping everything in a single layer. Brush lightly with olive oil and season with salt and pepper.
Roast the zucchini for about 20-25 minutes, turning once, until tender and lightly golden. Roast the tomatoes for 25-35 minutes, until softened and slightly caramelized but still holding their shape.
For both veggies, begin checking early; timing will depend on the thickness and moisture of your vegetables.
Let the vegetables rest briefly before assembling. If the tomatoes release plenty of juice, lift them away from that liquid when plating.
2. Make the Basil Pesto
In a food processor, process the olive oil and garlic until the garlic is finely chopped. Add the pine nuts and pulse to combine.
Add the basil, Parmigiano Reggiano, and a small pinch of sea salt. Pulse just until combined, scraping down the sides as needed. Adding the basil last helps avoid overprocessing and keeps its flavor fresh.
Taste and adjust the seasoning. Add a little more olive oil if needed for a spoonable consistency.
3. Make the Sun-Dried Tomato Pesto
Combine the sun-dried tomatoes, reserved oil, garlic, pine nuts, and Parmigiano Reggiano in a food processor.
Process until spreadable but still slightly textured. Add more olive oil, a little at a time, if needed. Taste before adding salt, since the tomatoes and cheese may already provide plenty. Season with black pepper.
4. Build Your Layers
Place a few roasted zucchini ribbons on each plate. Add roasted tomato, small spoonfuls of each pesto, and pieces of goat cheese.
Repeat to create a loose stack, using just enough pesto to flavor each layer without overwhelming the vegetables. You may have pesto left over.
Finish with fresh basil, a few pine nuts if you like, and a light drizzle of extra-virgin olive oil. Serve while the vegetables are still warm.
Also, don’t worry about making the layers perfect. Let the vegetables overlap, leave a little goat cheese peeking out, and keep it simple. That’s part of what makes this dish so beautiful!
