Ingredients

2 large flat field mushrooms
2 cups mixed eggplant, capsicum and zucchini
Sun dried tomato pesto
1 tablespoon fresh chopped chives
2 tablespoons toasted pine nuts
1 teaspoon crushed garlic
1 teaspoon finely grated lemon rind
300g ricotta cheese

Method

Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry until tender. Combine ricotta, chives, garlic and lemon rind in a bowl. Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts.

Protein count per serve: 30g
Serves 1