the sun has got his hat on..hip..hip..hip..horay..and I’m craving salad ..so the veg is coming out to play!
In the time it takes you to grill both sides of sliced zucchini you will have all your ingredients assembled to make this all stack up… could be great for an impromptu dinner party. I adapted it from a Martha Stewart recipe (Much less complicated) Go with it. It looks like a lot of doings but it really is very, very simple.
For the lasagna
4 large zucchini – sliced 1/4 inch thick
2 large ‘beef stake’ tomatoes sliced 1/4 inch
100g White Cheddar Style Cheezly (or any vegan cheese…this is quite crumbly and ‘mature’ tasting..nice strong flavour)
oil for brushing
freshly ground black pepper and coarse salt (I grind pink salt)
For the pesto
2 cups fresh basil
1/4 cup oil
(garlic clove – optional…I just wanted to change it up a bit and not use garlic, so the basil shines on a little stage of its own)
zest of 1 lemon
juice of 1 lemon
1 garlic clove crushed
1/4 cup good olive oil
1.slice the zucchini, lightly brush with oil and put under a medium grill until slightly charred, flip over and repeat. when both sides are done remove from heat and place onto a dish and drizzle over marinade. set aside
2. whilst zucchini is cooking mix the marinade ingredients together and set aside
3. blend pesto ingredients and set aside
4.arrange the ‘lasagna’ onto dinner plates. Stack. 1 layer of zucchini,crumble over some cheeze, a layer of tomatoes, drizzle of pesto, repeat x 2 or 3 (depending on size of your tomatoes/zucchini). Prettify with a few basil leaves.
5.serve at room temperature so the flavours fully develop. You know tomatoes don’t perform well in the cold, right?!