Roast Vegetable Stacks (SF)

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Roast Vegetable Stacks

 

 

1 eggplant

1 medium zucchini

1 yellow capsicum (bell pepper)

3 smallish tomatoes

salt and freshly ground black pepper

dried basil

olive oil

 

 

1. Slice the eggplant into around 1/4 to 1/2 " (6 - 12 mm) slices.

Sprinkle with salt and set aside while you prepare the rest of the

vegetables.

 

2. Slice the zucchini lenthways into long strips.

 

3. Slice the capsicum (bell pepper) into rings.

 

4. Halve the tomatoes and cut a cross through the skins on the top of

each half.

 

5. Rinse the eggplant.

 

6. Place all the veggies on baking trays and lightly coat with olive oil.

Sprinkle with salt, pepper and basil. Place in oven and bake until

nicely roasted, turning once during baking. (I didn't time this, but it

was somewhere between 1/2 an hour and one hour.)

** I baked the tomatoes skin side up and didn't turn them, thus keeping

them looking nice.

 

7. Place eggplant slices on a plate, top with zucchini strips (folded if

necessary), capsicum (bell pepper), and finally tomato halves. (If you have

extra eggplant slices, these can be placed on top of the zucchin if desired)