Updated: Mar 30, 2020
When you can't go to the Mediterranean, you bring the Mediterranean to you.
This is a wonderful vegetarian dish that (personally) ticks both comfort food and nourishing food boxes. Versatile in that it can be a delicious vegetarian dish by itself or served as beautiful side.
This Mediterranean delight is also gluten free, dairy free and vegan friendly.
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1 red capsicum cut into chunks
2 medium eggplants (with skin on), cut into 2 cm cubes
1/2 punnet cherry or heirloom tomatoes, halved
1 medium red onion, cut into eighths
2 handfuls of fresh spinach leaves
400g firm tofu, cut into 2 cm cubes
Salt and pepper to taste
Extra-virgin olive oil, for baking
Preheat oven a fan forced oven to 180’C
Add eggplant, capsicum and onion on a lined baking tray and cover with olive oil, salt and pepper and bake in the oven for 50-60 minutes or until golden brown.
When vegetables are have 20-30 minutes remaining in the oven, add tofu into a new lined baking tray, cover with olive oil, salt and pepper and bake for 30 minutes or until lightly browned.
In a bowl add spinach leaves, tomatoes, tofu and baked vegetables, pesto and stir until combined. Ready to serve.
Serving suggestion: olives and/or feta are a great addition.
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