Winter calls for more warm side dishes, and what better than a hearty tasty vege stack. I make my own pesto, but if you are short on time, you can buy some decent store brought ones that will do the trick. A perfect side dish for a steak or chicken, you can even make this the main part of your meal, and add a big side of steamed veges. These vege stacks taste even better the next day, so if you have enough ingredients, make a double batch and you will have lunch sorted for the following day!
Makes 4 stacks
1 medium size eggplant, thinly sliced
1/2 a butternut pumpkin, thinly sliced
1/2 sweet potato, thinly sliced
1/2 zucchini, thinly sliced
6 mushrooms, thinly sliced
1 cup of sundried tomato pesto (you can make your own or buy readymade)
Fetta Cheese to garnish (optional)
1-Pre heat oven to 160 degrees and line a baking tray with baking paper
2-Slice all of the vegetables approximately 5mm thick
3- Beginning with the eggplant, stack the vegetables on top of one another placing a teaspoon of pesto in between each layer, and one last teaspoon on the top
4- Bake in the oven for 25-30 minutes.
5- Garnish with fetta cheese and ENJOY!