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Roast Vegetable Stack

This is a really delicious and attractive way to serve vegetables, and looks really special on the plate with very little work.  The vegetables can be interchanged with others such as zucchini, Thin slices of Butternut squash or slices of large tomatoes.
These can be cooked in a regular oven but the addition of steam helps break down and caramelise the vegetables quicker.

Preheat oven to 200C Bake Function ( with high humidity level steam if applicable)
Mix Oil with garlic, salt vinegar and mustard in small bowl.
Brush each eggplant slice generously with oil mixture.
Create stacks on a baking paper lined oven tray starting with a slice of eggplant.
Place a round of red pepper on top and fill the hole in the centre with the Ricotta Parmesan Mixture
Place a slice of mushroom on top then add a round of red onion.
Top with a slice of mozarella and then repeat, ending with a slice of eggplant.
Press down lightly.
Top each stack with a generous slice of mozarella
Drizzle with any remaining oil mixture
Place in oven and cook for 25 minutes or until vegetables are soft and cheese is melted and golden brown. (This may take longer in a non steam oven)
Top with basil leaves or a small drizzle of basil pesto to serve.

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Ingredients

For 4 stacks:
1 Eggplant, sliced into 1/2 cm thick rounds
4 large Field Mushrooms, stem removed and  sliced in half horizontally
2 Red Peppers sliced into 1cm Rounds
2 Red Onions sliced into 1/2 cm Rounds
1/2 cup Ricotta cheese mixed with 1/4 cup grated parmesan
1 knot of Mozzarella
1/2 cup olive oil
2 tspn minced garlic
1/2 tspn salt
1 t balsamic vinegar
1 t seed mustard.