A light vegetable millefoglie made with grilled eggplants, zucchinis, and tomatoes, layered with Pesto di Pra'. The dish is chilled for a refreshing taste and topped with more pesto before serving.
1: Wash and dry the vegetables, then slice them.
2: Grill the sliced vegetables on a very hot grill until cooked on both sides, then place them on a plate.
3: Grease a 25 cm loaf pan with a little oil.
4: Arrange a layer of grilled eggplants in the pan and spread some Pesto di Pra' on top.
5: Add a layer of grilled tomatoes and spread with Pesto di Pra'.
6: Place the grilled zucchinis on top and add more Pesto di Pra'.
7: Continue layering until all ingredients are used, keeping some Pesto di Pra' for decoration.
8: Refrigerate the layered millefoglie for 20 minutes.
9: Unmold the millefoglie onto a serving plate and spread the top with more Pesto di Pra'.
10: Slice and serve.
