Vegetable Tower with Pesto and Pine Nuts

This beautiful vegetarian main course can easily be modified to suit your vegetable preferences.  Plus it will satisfy your craving for a nice meal out, while saving calories and money at the same time!


Vegetable Tower

Vegetable Tower

  • Olive Oil
  • Balsamic Vinegar
  • Large Whole Portobello Mushrooms
  • Fresh Spinach
  • Sun-Dried Tomatoes, Sliced
  • Feta or Mozzarella Cheese
  • Pesto (Store bought is fine!)
  • Pine Nuts
  • Any other roasted veggies you like - zucchini, red pepper, squash ... make it your own!


  1. Spray a baking sheet with sides with cooking spray.
  2. Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.)
  3. Roast in the oven at 400 degrees F for about 15 minutes.
  4. In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap.
  5. Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray.
  6. Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese.
  7. Bake for about 15 minutes, or until the cheese is melted.
  8. Carefully move vegetable towers to a plate.
  9. Drizzle with pesto and sprinkle with toasted pine nuts.