One of the things I enjoy about growing so many vegetables in my backyard is being able to experiment with unlimited combinations just by walking outside.
This roasted vegetable stack is literally from the ground of my backyard with the exception of the carrot and potato.
It contains zucchini, potato, tomato, carrot, eggplant, kale and peas topped with caramelised onion and mint sauce. Served with Tuscan herb infused peas in an Asian spinach leaf.
FROM THE GROUND VEGETABLE STACKPrint Recipe
- 1 large zucchini
- 1 large potato
- 1 large tomato
- 1 Carrot
- 1 Eggplant
- 1 Kale leaf
- 1 Asian spinach leaf
- 1/2 cup of peas
- 1 teaspoon of mint sauce
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of maple syrup
- 1/2 teaspoon of Savannah's Middle Eastern spice mix or similar
- 2 tablespoons of Dr Furhman's Tuscan Herb sauce or similar
- 1 teaspoon of Slap Yo Mama New Orleans spice mix
- 1 cup of diced onion
- Lite salt and pepper to season
Slice potato, zucchini, eggplant and carrot into large chunks then steam for 10 minutes.
Season the vegetable chunks
Potato - Rosemary
Zucchini - Oregano
Eggplant - Savannah's Middle Eastern spice mix
Tomato - Basil
Carrot - Maple syrup
Air fry or bake until they start to brown well. While this is happening slice the tomato, season with lite salt, pepper and basil. Cook in non-stick fry pan until the centre starts to soften then remove and set aside.
Using the same pan place garlic and onion inside and dry fry until caramelisation starts. Add a splash of water. After another 60 seconds remove and set aside.
Still using the same pan, cook the peas for 5 minutes then add the Tuscan herb sauce. Cook for a further 5 minutes then set aside.
Just before your chunky vegetables are cooked, add a kale leaf covered in a New Orleans spice mix of your choice to the air fryer or oven. It will only take a few minutes to crunch up.
Once this is done plate up as shown in the photo above or vary as you see fit.