Roast Veggie Stack

Pumpkin or 2 large Kumara or both,

3 large Zucchini,

2 Large Eggplant,

2 large red Capsicum.

Hard Tofu.

½ cup of fresh Basil, torn.

1/2 cup seeded Kalamata Olives

200 grams of Ricotta or Feta Cheese,

I use sheep’s cheese, but I think that any soft cheese will work.

Tomato sauce/paste.

1 cup of sundried tomatoes in oil.

2 garlic cloves crushed

¼ cup oregano leaves

1 tbl seeded mustard

¼ olive oil.

Or buy 600 grams of premade sauce. Jamie Oliver’s Tomato, Aubergine and Olive works just fine.

My method

Peel and slice the pumpkin/kumara about 1 cm thick.

Peel and slice the eggplant and zucchini about 1cm thick.

Cut the capsicum in half and deseed. Slice the capsicum in slabs that will lay flat.

Wash and dry the tofu and slice in 1.5cm slabs.

Keeping all the ingredients separate I cook all those ingredients in a press until lightly cooked, you can pan fry them if you don’t have a press or if you prefer. But keep them separate.

When cooked cut the capsicum and tofu into 2 cm squares keeping them separate.

Now start layering your baking dish.

Pour a thin covering of the tomato sauce on the bottom, now completely cover the bottom of the dish with pumpkin or Kumar, now the layer of Basil, now capsicum, add some sauce, now Zucchini, then the cheese, then olives, a bit more sauce then eggplant. If you have pumpkin or Kumara left you can top it off with that but the eggplant on top is fine.

Put plastic wrap over and leave it in the fridge for when you want it next day or the day after the flavour improves with age.

Place in in the oven on 150 and heat for 60 minutes and check if warmed throughout mine take up to 90minutes but our oven is not great.

I served it with steamed Broccoli and shredded Red cabbage, Leek, and pealed Broccoli steams sliced very fine and pan fried in a bit of Ghee.