Prep time: 5 mins
Cooking time: 17 mins
- 12 large slices aubergine, cut 1cm thick
- 1 medium courgette, sliced thinly lengthways
- 8 fine asparagus spears, trimmed and halved
- 4 tbsp pesto
- 150g (5oz) Country Life Vintage Cheddar, grated
- 2tbsp toasted white breadcrumbs
- 1 small bunch torn basil, plus extra for garnish
- 2 roasted red peppers, de-seeded and quartered
- 4 slices parma ham, halved
1. Pre-heat a griddle pan and cook the aubergine and courgette slices for 3-4 mins each side. Remove from the pan and keep warm. Griddle the asparagus for 2-3 mins each side, remove and keep warm.
2. Brush the aubergine slices with the pesto. Mix the cheese, breadcrumbs and basil together. Place 4 aubergine slices on a baking tray and sprinkle half the cheese mixture over the slices. Place under a pre-heated grill until the cheese starts to melt. Remove from the grill.
3. Place 1/3 courgette strips and asparagus on the cheesy aubergine slices. Top with another aubergine slice and repeat with the courgette, asparagus, pepper and half the parma ham. Place the final aubergine slice on the stack. Add the remaining courgette, asparagus, pepper and parma ham. Sprinkle over the remaining cheese mix.
4. Place under the grill and cook for 2-3 mins or until the cheese has melted. Garnish with basil and serve with a leaf and tomato salad.
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