| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 100 grams pumpkin sliced
- 100 grams Sweet potato sliced
- 50 grams eggplant sliced
- 50 grams zucchini sliced
- 50 grams capsicum red or yellow (optional)
- 2 Mushrooms large
- 4 tbsp sour cream
- 2 tbsp chives
- 1 tsp Salt to taste
- 1/2 tsp black pepper
- 50 ml extra virgin olive oil for cooking
Ingredients
|
Instructions
- Preheat the oven to 180C
- Slice all the veggies into flat pieces . Ensure you have enough to do 2 stacks and try to have them all the same thickness otherwise the cooking time will be different for each of them.
- Drizzle your oil of choice on the bottom of a baking tray
- Place all your veggies into the baking tray, trying not overlap them
- Drizzle all the veggies with oil and season with salt and pepper
- Cook until all veggies are soft but still firm
- Stack veggies on top of each other and serve with a generous helping of sour cream and fresh chives on top
Recipe Notes
You can choose any seasonal veggies you like and you can play around with accompaniments
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