Roasted Vegetable Stacks
Local vegetables are now in the bins of grocery stores and this recipe makes good use of what’s available. This dish goes well as a starter or beef it up and make it a main. It’s a perfect way to combine a healthy serving of vegetables. Going for a variety of kinds and colors of produce, gives your body the mix of nutrients it needs. Choose dark leafy greens, tomatoes, and any veggie that is rich in yellow, orange or red color. If you’re not sure, think of the colors in a rainbow when choosing fruits and vegetables and this way you can’t go wrong.
Serves 4
adapted from Woman & Home
3 red peppers, quartered, cored and stem removed
3 yellow peppers, quartered, cored and stem removed
2 red onions, halved lengthwise
4 baby artichoke hearts in oil, drained and halved
2 plum or beefsteak tomatoes, halved
12-16 asparagus stalks (I used cherry tomatoes on the vine)
olive oil
2 cloves of garlic, minced
French bread, sourdough or ciabatta, thickly sliced
sea salt and freshly ground black pepper
Heat oven to 220c (425f). Place the peppers, onions, artichokes and tomatoes, cut sides up, in a roasting tin, then add the asparagus. The veggies should be in one layer, not stacked on each other (they will steam rather than roast). Scatter minced garlic over the vegetables and drizzle with olive oil. Roast for 30 minutes, removing asparagus halfway through cooking.
To plate up, place a slice of bread on each plate and stack the roasted veggies on top: red peppers, yellow peppers, onions, artichokes and then a criss-cross of asparagus. Arrange tomatoes on top of this. Drizzle with more olive oil, season with salt and pepper and serve.
The Culinary Chase’s Note: You can grill or toast the bread slices and then rub a clove of garlic on each slice. Lovely!