Sometimes, it is hard to think of vegetables as the base of a satisfying meal. We associate carrots, courgettes, or turnips with what we have to eat, not what we want to eat. While I’m not a vegetarian, many of my friends are, and coming from Seattle, I am constantly searching for hearty veggie recipes that don't pack on the carbs. Recently, I have been making a vegetable stack that brings to life the foods that once failed to inspire me. Any leftover vegetables are suitable for this recipe, so you can still enjoy a delicious meal with what you have at home.
2 Zucchini or Squash
2-3 Large Tomatoes
2-3 Large Potatoes
Salt to taste
Pepper to taste
Paprika (Any spice will do nicely)
2 packets of Buffalo Mozzarella or Goat’s Cheese
Orzo (or couscous)
- Pre-heat the oven to 180°C. Slice all the vegetables lengthways and season well
- Fry all the vegetables except the tomatoes in olive oil. Set aside when soft to the touch, making sure the potatoes are nearly cooked through
- Beginning with the potatoes, stack the vegetables and cheese in alternating layers in a pan. Bake for 20 minutes
- Meanwhile, bring a pot of water to the boil and cook orzo according to box
- Serve hot
Images compiled by Genevieve Gralton.