Ingredients

 

1 small zucchini, thinly sliced

3 small slices of eggplant

150g pumpkin, sliced into wedges

1egg

1 tbsp. pesto

Sprinkle paprika

Sprinkle salt and pepper

 

Directions

 

1. Preheat the oven to 180 °C or 356°F.

2.Prepare a baking tray with baking paper and place the sliced vegetable pieces on the tray.

3.Add a dab of pesto onto each piece of vegetable and spread with a teaspoon for even coverage.

4.Sprinkle with paprika, salt and pepper and place in the oven for 10 - 15 minutes until roasted.

5.While the vegetables are roasting, place a fry pan on medium heat and with a little coconut oil, fry the egg until desired results.

6.Stack vegetables on a plate first in a tower, top with egg, season with some more salt and pepper and enjoy!