Summer vegetable stacks....(with cheese)
I made these two meals last week. Both were very satisfying! There's nothing elaborate about them, but I thought I'd post the pics too because from experience I know somethimes it's easier to get inspired by an illustration than by a list of ingredients :) #1 I used my vegetable allowance of eggplant (4 slices), zucchini (sliced longways - approx 1/3 zucchini), red pepper, and a few rings of red onion. Allowance Edam cheese. I salted, rested and wiped the eggplant with a damp cloth. Brushed all veges with a little olive oil, put eggplant in roasting pan (170 degrees), turned after 15 minutes and added the zucchini and pepper at this stage. Turned veges after another 15 mins and added red onion and cooked all for a further 15 mins. I used a slice of eggplant as a base and layered up the cheese with the other veges, finishing with a topping of cheese. Back in the oven for 10 minutes before serving with a grind of black pepper and some parsley from my garden. You can see the stack collapsed when it was served up! *Next time I'll make it with 2 longways sliced pieces of eggplant instead of 3 rounds and see if that's more stable.
#2
I used 2 leftover pieces of baked eggplant, plus the rest of my vege allowance in asparagus, zucchini and a few fresh peas. 70g Edam and 5 grams fresh grated Pecorino (Pamesan is similar).
Saute veges in pan sprayed or wiped with olive oil, and layer up on a Ryvita base (or any bread type allowed).
Place in ceramic dish in a 180 degree oven for 10 minutes to heat through well.
Pic (not a great one!) is before it went into the oven. (I only remembered halfway through eating that I hadn't taken a pic of the finished product!)
I made these two meals last week. Both were very satisfying! There's nothing elaborate about them, but I thought I'd post the pics too because from experience I know somethimes it's easier to get inspired by an illustration than by a list of ingredients :) #1 I used my vegetable allowance of eggplant (4 slices), zucchini (sliced longways - approx 1/3 zucchini), red pepper, and a few rings of red onion. Allowance Edam cheese. I salted, rested and wiped the eggplant with a damp cloth. Brushed all veges with a little olive oil, put eggplant in roasting pan (170 degrees), turned after 15 minutes and added the zucchini and pepper at this stage. Turned veges after another 15 mins and added red onion and cooked all for a further 15 mins. I used a slice of eggplant as a base and layered up the cheese with the other veges, finishing with a topping of cheese. Back in the oven for 10 minutes before serving with a grind of black pepper and some parsley from my garden. You can see the stack collapsed when it was served up! *Next time I'll make it with 2 longways sliced pieces of eggplant instead of 3 rounds and see if that's more stable.
#2
I used 2 leftover pieces of baked eggplant, plus the rest of my vege allowance in asparagus, zucchini and a few fresh peas. 70g Edam and 5 grams fresh grated Pecorino (Pamesan is similar).
Saute veges in pan sprayed or wiped with olive oil, and layer up on a Ryvita base (or any bread type allowed).
Place in ceramic dish in a 180 degree oven for 10 minutes to heat through well.
Pic (not a great one!) is before it went into the oven. (I only remembered halfway through eating that I hadn't taken a pic of the finished product!)