Ingredients (serves 4)
1 eggplant, sliced
1 red capsicum, cut into quarters
1 zucchini, cut lengthways
Canola or olive oil cooking spray
400 g skinless chicken fillets
50 g rocket leaves
Pesto
1 1/2 cups fresh basil leaves
3 cloves garlic, peeled
1/4 cup pine nuts
1/4 cup freshly grated parmesan cheese
1/4 cup lemon juice
Method
- 1. Preheat oven to 180C. Slice the eggplant, quarter the capsicum and slice the zucchini lengthways.
2. Spray tray with cooking oil spray and lay vegetables flat. Spray the tops of vegetables. On a separate tray, spray cooking oil spray and add fillets. Bake all ingredients in oven for 20 minutes, turning after 10 minutes.
3. To make the pesto, place the basil, garlic pine nuts and parmesan into a blender or food processor. Switch on and then slowly our in lemon juice. Blend until a smooth paste forms.
4. To serve, place rocket on a plate and stack the vegies. Top with the chicken and then drizzle with pesto.
