Feature

Stack your veg

This delicious and stunning Vegie Stack recipe is perfect for your healthy, green lifestyle.

Veg stack

Tory's Vegie Stack, cooked by Billabong Chef Mignon.

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We visited Billabong Retreat late last year, and were so impressed with the delicious food there that we asked to publish this unique recipe for our readers to enjoy. Some of the measurements in the recipe are broad, so add them to your own taste unless otherwise specified.

Tory’s Vegie Stack with Nut Mince

Serves 16 people, or simply divide quantities to serve less.

INGREDIENTS:
Baked Seasonal Vegetables:
- 1 whole pumpkin (1.5 – 2 kg)
- 3 large eggplants
- 3 medium-sized sweet potatoes (also known as kumera)
- 4 or 5 large green or yellow zucchini's
- 2 kg fresh, washed rocket leaves
- 5 large, ripe tomatoes
- a small drizzle of oil

Nut Mince for sprinkles:
- 4 onions
- 4 cloves garlic
- 1 1/2 cups of any nuts (such as walnuts, cashews, or almonds: just be sure to use at least two types!)
- 3 cups of bread crumbs (preferably saved up from your own home made or locally-bought, organic bread)
- a glug of olive oil for frying
- a sprinkle of dried Italian herb mix

Dressing:
- reduced balsamic vinegar
- olive oil
- honey

METHOD:
Turn the oven onto 220°C. Slice all the vegetables into pieces of to about 1 cm thickness.

Place all the vegies, except the zucchini and tomato, on oiled baking trays as far apart as possible so they can roast properly. Don’t use too much oil, otherwise the vegetables will become soggy and fall apart.

Place veg in the pre-heated oven for 30 – 40 minutes, until just cooked, then allow them to cool completely. Remember the veg will continue to cook while cooling, so be careful not to over-roast.

Meanwhile, make the Nut Mince by frying the onions in some oil until translucent. Add the rest of the ingredients and mix together on a low heat until just combined and crumbling. Set aside.

Use the same pan for making the Nut Mince (or a BBQ plate if you want grill marks) to lightly grill the zucchini. Allow to cool.

Place a handful of rocket leaves in the middle of the serving plates and drizzle with your desired blend of home made dressing; made from reduced balsamic, olive oil and honey shaken in a jar. Individually stack the vegies onto serving plates from the largest veg on the bottom, to the smallest on top. Usually this means; eggplant or pumpkin first, followed by sweet potato and the tomato and zucchini last.

Season the stack with salt and pepper, add a little more dressing if desired, and then sprinkle Nut Mince on top.

This dish is great eaten cold in the warmer months, but it can just as easily be served warm if desired in the cooler months. Happy eating!

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Read about our trip to Billabong Retreat here, and find more delicious, healthy recipes on their blog, here.