Rainbow Vegetable Stack
10 minutes preparation time, 20 minutes cooking time
1 red capsicum, cut into 4 large flat pieces
1/2 green capsicum, cut into 4 large flat pieces
1 eggplant, cut in half, then into 1.5 cm thick slices
1 medium zucchini, cut in half, then into 1 cm slices length ways
4 palm size slices of Jap pumpkin, 0.5cm thick
2 tomatoes, cut in half
Extra virgin olive oil, to drizzle
2 cups baby spinach leaves
Cracked black pepper, to taste
1 tbsp oregano
1 tbsp basil
100g feta, crumbed
Extra virgin olive oil to cook and grease dish, and to drizzle
- Preheat oven to 200o
- Arrange the capsicum, eggplant, zucchini, Jap pumpkin and tomatoes over a lined or greased casserole or baking dish. Drizzle vegetables with olive oil and sprinkle with herbs.
- Roast the vegetables in oven for 20 minutes, or until tender.
- Arrange vegetables, crumbled feta and baby spinach leaves into four stacks (one on each plate), alternating between vegetables, e.g. pumpkin, green capsicum, eggplant, red capsicum, baby spinach, zucchini, tomato.
- Sprinkle the last of the crumbled feta on top and a drizzle with extra virgin olive oil (choose a flavoured one if desired).
Note: This dish works really well with BBQ or sautéed vegetables rather than roasted
Serving suggestion: Try using garlic, onion or truffle infused extra virgin olive oil to drizzle if desired.