Recipes | Roast vegetable stacks


Roast vegetable stacks

Another recipe for your World Cup celebrations from the Van Loveren family. It comes from the new Wines of South Africa cookbook Cape Wine Braai Masters but you could equally well cook it with a conventional oven and grill.

You can use any vegetables of your choice in whatever quantities required such as

Aubergines (eggplants), baby marrows (zucchini), green, red and yellow bell peppers and whole mushrooms
Garlic butter
Mozzarella cheese
Mixed fresh herbs of your choice
Olive oil
Balsamic vinegar
Freshly ground salt and black pepper

Cut the aubergines into thick rounds. Salt the slices and stand in a colander for about 30 minutes. Rinse thoroughly in water and dry with kitchen towel. Season the aubergines, drizzle with olive oil and roast or grill them on both sides. Roast the peppers under the grill until the skins blister and blacken. Wrap with clingfilm for 5 minutes. Peel away the skins and quarter the peppers. Fry the baby marrows in a griddle pan in some olive oil. Slice the mushrooms and fry them in garlic butter. Stack the vegetables in layers on top of the aubergine rounds, drizzle with olive oil and balsamic vinegar, season with salt and pepper, and top with a slice of mozzarella cheese and some herbs. Bake at 200°C for about 15 minutes. Pop under the grill for a few minutes to brown the cheese if you like.

Wine note: It would obviously depend what else you were serving at the barbecue. The Van Loverens recommend their Cramond, a blend of Sauvignon Blanc and Chardonnay but if you were serving the vegetables as an accompaniment to lamb, they suggest you go for their Wolverine Creek Reserve Cabernet Sauvignon

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