Vegetable Stacks

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. 

Veggie Stack
Serves 4

2 Eggplants
2 Zucchini or Squash
2-3 Large Tomatoes
2-3 Large Potatoes
Olive Oil
Salt to taste
Pepper to taste
Paprika (Any spice will do nicely)
2 packets of Buffalo Mozzarella or Goat’s Cheese
Orzo (or couscous)


  1. Pre-heat the oven to 180°C. Slice all the vegetables lengthways and season well
  2. 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
  3. Beginning with the potatoes, stack the vegetables and cheese in alternating layers in a pan. Bake for 20 minutes
  4. Meanwhile, bring a pot of water to the boil and cook orzo according to box
  5. Serve hot

Images courtesy of M. Veringa and graibeard.

Images compiled by Genevieve Gralton.