Slice sweet potato, eggplant and zucchini and transfer to a baking tray
Drizzle with olive oil, salt and pepper
Cook for 20 minutes
Let veggies cool
While veggies are cooling prepare pesto by combining basil, walnuts, nutritional yeast, garlic powder, Magic 8, olive oil, salt and pepper in a food processor
Begin to stack veggies by placing eggplant down, topped with zucchini, sweet potato, pesto sauce, tomato slices, cheese and top with mushrooms.
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