Vegetable towers with creamy pesto

Preheat the oven to 200 °C. Toast the baguette slices in the oven for approx. 10 minutes.

Wash the eggplant, zucchini and tomatoes and cut into even slices. Drain the mozzarella and cut into slices. Now heat the frying olive in a pan and fry the zucchini and eggplant slices on both sides. Season with salt and pepper.

Finally, the vegetables and mozzarella are stacked alternately to form four towers, as shown in the picture. Spread the mozzarella slices alternately with pesto genovese and calabrese. Secure the vegetable tower with wooden skewers. Decorate with rosemary and the baguette slices.