Pumpkin Ratatouille

115 calories per serving

6 servings

Sides

Vegan

1 cup pumpkin, sliced

1 cup potato, sliced

1/2 cup tomato, sliced

1/2 cup onion, sliced

1 cup zucchini, sliced

1 cup eggplant, sliced

2 tsp salt

1 tbsp Olive oil

Preheat oven to 400*F or 205*C.
Brush the inside of an 8" round pie plate (or cake pan) with olive oil and set aside.
Each vegetable should be sliced about 1/2 cm thick and roughly about the same size around. Put each vegetable in it's own bowl for easy assembly.
Grab one of each item and make a little stack. Put the stack on it's end on one edge of the pie plate. Hold it up with one hand if you need to as you continue all the way around. Try and maintain the same order of items, alternating tomato and onion with each stack.
Once you have created a circle around the inner edge of the pie plate and joined it to where you began, create an inner ring which will ultimately fill the remainder of the baking dish. Make sure the vegetables are pretty snug as they will reduce in size when cooking.
Once your baking dish is full, brush the top with olive oil and sprinkle with salt. Top with the parsley pesto and spread it out to cover the top of the vegetables.
Bake for 20 minutes until golden brown on top and pesto melts into the vegetables.