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Baked Vegetable Stack Recipe

13 Jun 2014

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Baked Vegetable Stack

Baked Vegetable Stack

This baked vegetable stack recipe with thinly layered vegetables and herbal
seasoning is a delicious and nutritious alternative to serving the same old
vegetable dishes.

Prep time: 20 min

Cook time: 20 min
Total time: 40 min

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Yield: 4

Ingredients:
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Sweet potatoes : 200g

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Peeled pumpkin 250g

Y ellow capsicum : 1 medium sized
Green capsicum : 1 medium sized
Fresh peas : 100g

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Mixed Italian herbs (Basil, Marjoram, Oregano, Rosemary, Thyme) : 1

teaspoon

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Basil leaves, roughly chopped (optional) : 10 fresh

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Olive oil : 4 tablespoons

Lime : 1/2
Freshly, coarsely ground black pepper : 1 teaspoon
Salt (or to taste) : 1 teaspoon

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Directions:
Peel and cut the pumpkin and sweet potato into 2-inch-long
pieces. Cut these pieces into thin, vertical slices with a sharp
knife or a vegetable peeler. Y ou could also use a food processor
to slice the firm vegetables as thin as possible. Keep each
vegetable in a separate bowl.
Chop the capsicums lengthwise to make thin, long slices. Keep
yellow and green capsicum in separate bowls.

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Mix the dried Italian herbs, salt, and pepper in a small bowl.

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Coat the vegetable slices in the 4 separate bowls with 1

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tablespoon of olive oil each. Sprinkle the Italian condiment mix

and the optional chopped basil leaves on the vegetable slices in
each bowl.
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Spread a single layer of the yellow capsicum slices in a glass,

ceramic, or aluminium baking dish, and top it with a layer each
of pumpkin slices, green capsicum, and sweet potato slices
(arrange slightly overlapping). Repeat the stacking in the same
order one more time and spread the peas as the top layer. Seal
the top of the baking dish with foil.
Heat the oven to 375F or 190C and bake the stack for 20
minutes. Remove the foil after 20 minutes and bake for an extra
10-12 minutes, or until the sweet potatoes are lightly browned.
Remove from the oven. After 5 minutes, squeeze half a lime
over the hot vegetable stack. Cut into 4 squares and serve hot.

And thats it for the baked vegetable stack recipe. Hope you enjoy it!

This article is based on an excerpt from the June 2014 issue of Forest
Flower. Pay what you want and download. (set 0 for free). Print
subscriptions are also available.

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