Roasted Vegetable Stacks
Roasted vegetable stacks: slices of aubergine, courgette, pepper and onion roasted till tender.
Overview
Roasted vegetable stacks are a vibrant and impressive side dish built from layers of oven-roasted peppers, onions, artichokes, asparagus, and tomatoes. The vegetables are stacked on garlic-rubbed griddled bread and finished with a garlic vinaigrette, making them as striking to look at as they are satisfying to eat.
Ingredients
- 3 red peppers (quartered, cored and pith removed)
- 3 yellow peppers (quartered, cored and pith removed)
- 2 red onions (peeled and halved lengthwise)
- 4 baby artichoke hearts in oil (drained and halved)
- 2 plum (or beefsteak tomatoes, halved)
- 12-16 asparagus stalks
- 8 tablespoons garlic vinaigrette
- 15 cm chunk French bread (quartered)
- 1 garlic clove (large, unpeeled and cut in half)
Method
- Heat the oven to 220°C.
- Place the peppers, onions, artichokes and tomatoes, cut sides up, in a roasting tin, then add the asparagus.
- The vegetables should be in one layer, not stacked on each other.
- Drizzle over half the vinaigrette and roast for 30 minutes, removing the asparagus halfway through cooking.
- Heat a ridged griddle pan until very hot. Rub the bread with the garlic clove, then cook on both sides until toasted and griddle marked.
- Place a slice of bread on each plate and stack the roasted vegetables on top in this order: red peppers, yellow peppers, onions, artichokes, a criss-cross of asparagus, and a tomato in half.
- Use a skewer to secure them, if necessary.
- Drizzle with the remaining vinaigrette, season and serve warm.
Notes
- Remove the asparagus halfway through the 30-minute roasting time to prevent it from overcooking and becoming limp.
- Make sure the vegetables are arranged in a single layer in the roasting tin, stacking them at this stage will cause uneven cooking.
- Rub the bread with the cut side of the garlic while it is still hot from the griddle so the flavour is absorbed effectively.
- A skewer inserted through the centre of each stack helps keep the layers in place when plating and serving.
Serving
Serve with: grilled meat, fish, or as a standalone vegetarian starter Temperature: warm Amount: 1 stack per person
Storage
- Store leftover roasted vegetables (separated from the bread) in an airtight container in the fridge for up to 3 days.
- Reheat vegetables in a hot oven for 5-10 minutes; the bread is best made fresh as it will become soggy if stored assembled.
- The garlic vinaigrette can be stored separately at room temperature for up to 1 week.
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