Veggie Stack with Cauliflower Couscous and Pesto Vinaigrette

A light veggie dish perfect for summer.

1 cup Ricotta Cheese

Pesto Vin:
1 small package fresh basil, about 1 oz, stems removed
1/4 tsp granulated garlic
2 TBSP water
1 TBSP rice vinegar
1/2 cup pinenuts
1/4 cup oil
*salt & pepper

Cauliflower “Couscous”:
1 head cauliflower
1 TBSP oil
1 cup yellow onion, diced
1/4 tsp granulated garlic
1/4 cup white wine
3/4 cup vegetable broth
kosher salt to taste

Grilled veggies:
Olive oil spray
salt & pepper
Granulated garlic
1 Yellow zucchini, angle sliced 1/2 inch thick
1 Green Zucchini, angle sliced 1/2 inch thick
1 Orange Pepper, angle sliced 1/2 inch thick
1 Tomato, sliced 1/2 inch thick
1 Red onion, sliced 1/2 inch thick(optional)
1 Eggplant, sliced 1/2 inch thick(optional)

View the full recipe at YepRecipes →