Roasted vegetable stack with tomato relish

Serves:

Ingredients

Relish

• 10ml (2 tsp) olive oil
• 2.5ml (1/2 tsp) lemon zest
• 1 garlic clove, crushed
• 1 onion (120g), sliced thinly
• pinch salt
• 1 tin (400g) diced tomatoes
• 60ml (3 tbsp) red wine vinegar
• 3 tbsp brown sugar

Vegetable stack

• 2 medium potatoes (about 300-350g), sliced into 5mm rounds
• 2 zucchini (350-400g), thinly sliced lengthways
• 2 red capsicum (350g), deseeded and sliced
• 1 eggplant (300g), cut into 1cm rounds
• olive oil spray
• 110g haloumi, sliced
• 1 cup basil leaves
• 12 black olives for garnish

Method

To make relish:

Heat olive oil in a small saucepan and add lemon zest, garlic and onion with a pinch of salt.

Cook on low for 10 minutes or until soft.

Add tomatoes, red wine vinegar and brown sugar and bring to the boil. Reduce heat and simmer relish for 15 minutes or until reduced and thickened.

Serve with vegetable stack.

To make vegetable stack:

Pre-heat oven to 220°C conventional (or 200°C fan-forced) and line two oven trays with baking paper.

Lay out potatoes, zucchini, capsicum and eggplant slices on trays, spray with oil and season with salt and pepper.

Roast for 20-30 minutes until vegetables are softened (check vegetables after 20 minutes and remove any that are cooked).

While vegetables are roasting, heat a frying pan on medium heat and cook the haloumi slices 1-2 minutes on each side until golden and the cheese is melted. (Do this 5 minutes before vegetables are ready to serve).

Make four vegetable stacks, layering eggplant, potato, zucchini, haloumi, basil leaves and red capsicum.

Continue layering vegetables, cheese and herbs and serve with relish and a few olives on the side.

Related vegetarian recipes

• Baked ricotta
• Bubble and squeak
• Easy salsa
• Eggplant parmigana
• Goat's cheese and herbed polenta salad
• Lentil chilli
• Hash browns
• Spicy pumpkin hummus with pita bread
• Vegetarian cannelloni
• Mary May's crunchy on toast
• Quinoa salad
• Pumpkin, feta and chickpea salad
• Simple pumpkin soup

Serving Suggestions

Note

• You may replace the potatoes with sweet potatoes if you prefer the colour and firmer texture.
• If the eggplant are very large, you may need to sweat them (this removes the bitter flavour). To do this you can slice  and sprinkle the cut surfaces with salt. Leave to sit for 5-10 minutes and then rinse off the salt and pat dry with a clean tea towel or kitchen paper before baking.
• Haloumi is very salty so you may need to taste this stack before adding any seasoning.
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.