Ingredients

• 2 eggplants, thinly sliced into strips
• 3 zucchini, sliced
• 2 cups fresh cherry tomatoes
• 5 large tomatoes
• 4 tbsp balsamic vinegar
• 2 cups mushrooms, sliced
• 2 cups pine nuts
• 1 cup hemp seeds
• 2 large handfuls basil, chopped
• 1/2 cup olive oil
• 1 large handful basil leaves

Instructions

1. Slice the large tomatoes
2. Marinate sliced mushrooms and eggplant strips in balsamic vinegar and a touch of olive oil; set aside and allow to marinate for 1 hour. Next, allow zucchini slices to marinate in 1/2 cup olive oil for 30 minutes.
3. In a food processor, combine 1 cup pine nuts and 2 tbsp olive oil, add water as needed to reach desired consistency for pine nut “cheese.”
4. For the pesto sauce, blend 2 large handfuls basil, 1 cup pine nuts, 1/4 cup olive oil and 1 cup hemp seeds in a food processor.
5. In a large glass pan, layer zucchini, eggplant, mushrooms, sundried tomatoes, basil leaves and hemp pesto sauce. Top with sliced cherry tomatoes