Mediterranean Roasted Vegetable Stacks with Herb Pesto

Ingredients

• 2 medium orange bell pepper
• 1 medium green bell pepper
• 1 medium white onion
• 1 cup fresh corn kernels
• 3 tablespoons light olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon fresh rosemary
• 0.5 teaspoon Thyme
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 2 tablespoons parsley flakes
• 0.25 cup shredded mozzarella
• 1 teaspoon wine vinegar
• 8 leaves butterhead lettuce
• 1 cup long-grain rice
• 1 tablespoon arrowroot powder

Instructions

1. 1Wash and dry the orange bell peppers, green bell pepper, white onion, and fresh corn kernels. Dice the bell peppers and white onion into approximately 1-inch pieces. If using fresh corn on the cob, cut the kernels off the cob.
2. 2Preheat oven to 400°F (200°C).
3. 3Toss the diced bell peppers, white onion, and corn kernels with light olive oil, granulated garlic, fresh rosemary, Thyme, sea salt, and white pepper. Spread the vegetables in a single layer on a baking sheet.
4. 4Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
5. 5Combine parsley flakes, fresh rosemary, granulated garlic, light olive oil, sea salt, and white pepper in a food processor. Pulse until a coarse paste forms. Add shredded mozzarella for creaminess.
6. 6Finely chop a small amount of orange bell pepper and mix it with light olive oil, wine vinegar, and a pinch of sea salt.
7. 7On a serving plate, create individual stacks. Start with a base of butterhead lettuce leaves. Layer the roasted vegetables, alternating between the bell peppers, white onion, and corn. Add a dollop of the prepared pesto between each layer.
8. 8Drizzle the bell pepper substitute over the vegetable stacks. Garnish with fresh herbs.
9. 9To add a more substantial base, prepare long-grain rice according to package directions. Use arrowroot powder to help bind the cooked rice. Form the rice into small, flat cakes and pan-fry them in light olive oil until golden brown. Place the vegetable stacks on top of the rice cakes before serving.