This healthy and delicious recipe can be adapted to many vegetables that are in season.
In winter months, you can use blanched English spinach, pumpkin, beetroot and green beans. The variations are endless...
1 medium tomato, sliced into rounds
1 red capsicum
1 small kumera
Start by preheating your oven to 200 degrees celcius. Peel and slice potatoes and kumera into 1 cm rounds. Line a baking tray with baking paper. Place potato and kumera rounds in a layer on the baking tray. Spray or brush lightly with olive oil. Bake in the hot oven for 30 minutes or until golden and crispy.
While the potatoes are cooking, slice the capsicum in 2 pieces and take the seeds out. Slice zucchini into 5mm lengths and brush or spray lightly with olive oil. Place capsicum skin-side-up on another lined baking tray with the zucchini slices along side them in the oven. The capsicum is ready when the skin has blackened, the zucchini needs to be watched as it cooks quickly.
When the capsicum has a blackened skin remove from the oven and place in a plastic bag to cool. Once cool, remove skins with your fingers under a running tap of cold water. Pat dry with paper towels.
Wash the leek carefully and chop. Sautee the leeks in a little olive oil until soft. When potatoes are ready, start your vegetable stack: on each plate place potatoes in a round in the middle of the plate. Top with kumera rounds, round slices of mozzarella, slices of fresh tomato, capsicum and some zucchini slices. Top the stack with the leeks and a dolop of sour cream. Snip some chives over the cream with a scissors. Finish the dish by sprinkling some olive oil and balsamic on and around the stack. Snip some chives if you like for garnish. Serves 2.
Try using organic ingredients to ensure complete chemical free vegetable stack. This recipe is highly nutritious and packed with important nutrients.
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