| Roast Veggie Stack |
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Quick and easy meal for a chilly Sunday evening
| Servings | Prep Time |
| 2 serves | 10 minutes |
| Cook Time |
| 30 minutes |
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Quick and easy meal for a chilly Sunday evening
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Ingredients
Servings: serves
Units:
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
Instructions
- Preheat the oven to 180C
- 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.
- Drizzle your oil of choice on the bottom of a baking tray
- Place all your veggies into the baking tray, trying not overlap them
- Drizzle all the veggies with oil and season with salt and pepper
- Cook until all veggies are soft but still firm
- Stack veggies on top of each other and serve with a generous helping of sour cream and fresh chives on top
Recipe Notes
You can choose any seasonal veggies you like and you can play around with accompaniments
Nutrition Information
Nutrition Facts
Roast Veggie Stack
Amount Per Serving
Calories 373
Calories from Fat 288
% Daily Value*
Total Fat 32g
49%
Saturated Fat 7g
35%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 13mg
4%
Sodium 1019mg
42%
Potassium 767mg
22%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Sugars 6g
Protein 5g
10%
Vitamin A
252%
Vitamin C
114%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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