Vegetable Stack

Vegetable Stack

Marinade:

• 1 teaspoon honey

• 1 tablespoon balsamic vinegar

• 3 tablespoons olive oil

• 1 dessert spoon crushed garlic

• 1 teaspoon finely chopped rosemary

Method: Put ingredients in a jar and shake well, let stand until needed.

Veggies;

• 2x medium-sized beetroot bulbs

• 1 large potato

• 4 slices of thickly sliced, peeled pumpkin

• 2 courgettes

For Assembling:

• Tahini paste hulled or unhulled;

• chilli sauce

• sunflower seeds.

Prepare Veggies: Cut stems and leaves off the beetroot and put them aside for use later. Scrub the beetroot bulbs clean, then wrap them tightly in lightly oiled foil, fastening at the top, then bake in a moderate oven till soft (about 40 minutes). While the beetroot is baking, scrub the potato and slice it thickly. Put the potato and pumpkin in a bowl together, toss in the marinade, cover and put aside. Slice the courgettes lengthwise, fry in olive oil till golden, remove them from the heat and put aside. Line an oven tray with foil, oil it well, then lay the potato and pumpkin slices on an oven tray leaving room between the slices. Bake in the oven with the beetroot. When coloured golden-brown, turn and colour the other side. Remove from the oven. Take the beetroot bulbs, and cut them into thick slices. Put the sliced beetroot into the bowl with the remaining marinade, leave 1/2 an hour then lay it on an oven tray covered with oiled foil. Grill for about five minutes till just coloured.

Assemble Vegan Veggie Stacks: Cut two very large squares of foil, and lightly oil them. Place a tablespoon of Tahini in the centre of each square, add a slice of beetroot, top with a dessert spoon of Tahini, add a slice of potato, more Tahini, then pumpkin, Tahini and courgette. Keep stacking your veggies until all are used. Pour remaining marinade over the top of each stack, lift opposite corners of foil to cover stacks, fasten it tightly by scrunching on the top to stop juices running out and bake in a moderate oven for about twenty minutes. Remove from oven and slide onto a serving plate, scatter sunflower seeds on top. Surround the stack with lashings of Sweet Chilli Sauce and scatter the chopped beetroot leaves on top.