Sunday, 17 July 2011

Recipes - Roast Vegetable Stack

This was the Entree of the Vegetarian Feast.  As a meal on its own, it is great for lunch or dinner and is an impressive meal for something so simple!

Ingredients - Serves 4
4 x large field mushrooms, peeled and stalks removed
1 x large red capsicum
1 x large yellow capsicum
2 x large zucchini
1 x small eggplant
200g ricotta
1 x packet baby truss tomatoes on the vine
20 kalamata olives
Balsamic vinegar and balsamic glaze

Step 1 - Preheat oven to 180°C and line two baking trays with baking paper.  Place a wire rack in one tray.
Step 2 - Brush mushrooms with balsamic vinegar.  Place them on the rack, cup side up, and give each a good splash with balsamic vinegar.  
Step 3 - Cut thick slices of eggplant, cut sides off capsicums and cut zucchini on a diagonal into thick slices.  Distribute vegetables over baking dishes, in a single layer, drizzle with olive oil and season with salt. Roast in oven for 1 hour 15 minutes.  
Step 4 - Spray a 12 hole mini muffin tray with oil and line a small tray with baking paper.  Spoon ricotta into mini muffin tray.  Cut truss vine into 4 equal portions and place on tray with olives scattered around.  Bake both in top of oven for 15 minutes (last 15 mins of vegetable cooking time).
Step 5 - To serve, place a handful of rocket of each plate.  Put mushroom cup on rocket and layer capsicum, eggplant and zucchini.  Top with ricotta, sprinkle with olives and serve tomatoes on the side.  Drizzle generously with balsamic glaze.  

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