This vegetarian dish is super yummy for a snack or any meal (personally I love having it for a warm and nutritious breakfast!) Of course, you can make your own pesto for this dish but for simplicity's sake I've used store-bought and coeliac safe Barilla pesto.
Ingredients 80 grams eggplant, sliced into 4 discs 80 grams zucchini, sliced into 6 discs 150 grams pumpkin, sliced into 4 discs 120 grams haloumi cheese, sliced into 4 discs 3 tablespoons of Barilla Genovese pesto
Method Preheat the oven to 170°C. Spread the vegetable discs on a lined baking tray and spray lightly with olive oil. Place in the oven and bake for 30 minutes or until lightly browned.
Meanwhile, heat a medium-sized non-stick saucepan. Place the haloumi slices in a cook for two to three minutes on each side until browned. Remove the vegetables from the oven and stack with the pesto and haloumi.