Baked tempeh and vegetable stack

Ingredients

Serves: 4

• 1 eggplant, thinly sliced lengthways
• 1 small sweet potato, thinly sliced lengthways
• 2 beetroots, thinly sliced
• ¼ pumpkin, thinly sliced lengthways
• 1 red capsicum, cut into 4 slices
• 300g (1 block) tempeh, thinly sliced
• 1–2 tbsp olive oil (optional)
• Dried mixed herbs
• Salt and pepper to taste

pesto ingredients

• 220g sundried tomatoes (1 jar)
• 120g blanched almonds
• 2 cloves garlic
• ½ bunch of basil
• ½ cup olive oil
• Salt and pepper to taste

To garnish

• Caper berries
• Fresh basil