Roast Veggie Stack

Roast Veggie Stack

Quick and easy meal for a chilly Sunday evening
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 serves
Course: Main Course
Calories: 373
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat the oven to 180C
  2. 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.
  3. Drizzle your oil of choice on the bottom of a baking tray
  4. Place all your veggies into the baking tray, trying not overlap them
  5. Drizzle all the veggies with oil and season with salt and pepper
  6. Cook until all veggies are soft but still firm
  7. Stack veggies on top of each other and serve with a generous helping of sour cream and fresh chives on top

Nutrition

Calories: 373kcalCarbohydrates: 21gProtein: 5gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 13mgSodium: 1019mgPotassium: 767mgFiber: 5gSugar: 6gVitamin A: 12600IUVitamin C: 94.1mgCalcium: 70mgIron: 1.3mg

Notes

You can choose any seasonal veggies you like and you can play around with accompaniments

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