[Recipe 1] ROASTED VEGETABLE STACKS with PERSIAN FETTA transforms into
I know, I know. Stacked food is so nineties, but heck it’s pretty, especially when it’s a construction of colourful roasted vegies; topped with a drizzle of pesto. So simple. So delicious. These Roasted vegetable stacks with Persian fetta are lovely served as is, or alongside fish, steak or snags for a more substantial meal. They’re also yum piled on a bed of couscous, drizzled with tahini sauce instead of pesto.
The second-best thing about roasting vegies is the leftovers, or in this case, the planned-overs. Set aside a couple of cups of chopped roasted vegies (see orange diamonds for details), add some beaten eggs, and you can whip up some gorgeous Little roast vegie frittatas for breakfast or lunch the next day.
My boys aren’t so keen on tucking into a mountain of different vegies, so I make roast potato, carrot and corn ‘quivering sky-scrapers’ for them (instructions and picture below main recipe). Enjoy.

Roast vegetable stacks

[Recipe 1] Roasted vegetable stacks with Persian fetta

2 eggplants (aubergines), thickly sliced
3 tablespoons olive oil
2 garlic cloves, crushed
6 large mushrooms (portabella or cap), halved
2 zucchinis (courgettes), thickly sliced

1 kilo (2 lb) pumpkin, peeled, cut into thick slices (you’ll end up with approx. 750g/1½ lb pieces)
2 red capsicums (bell peppers), de-seeded, sliced
4 red (purple/Spanish) onions, peeled and quartered
12 baby spinach leaves, stalks intact
Salt and freshly-cracked black pepper
Marinated Persian fetta, drained and crumbled, to serve
Pesto, store-bought or home-made, to serve 

Season eggplant slices with salt. Set aside for ten minutes. Rinse slices with water and pat dry with a clean tea towel. Brush slices on both sides with a little of the olive oil and set aside.
Meanwhile, preheat oven to 200°C (390ºF).
Line two large baking trays with baking paper.
Combine the remaining oil and garlic in a large bowl. Place the mushrooms and zucchini into the bowl and toss to coat with the garlic oil. Arrange the mushrooms and zucchini on one baking tray, season, and roast in the preheated oven 20–25 minutes. Remove and set aside.
Meanwhile, place the pumpkin, capsicum and onion into the bowl and toss to coat with the remaining garlic oil (add a little more olive oil if necessary). Arrange the pumpkin, capsicum, onion and prepared eggplant slices on two baking trays. Sprinkle with salt and pepper, and roast in the preheated oven for 35–40 minutes. If you’re using two oven shelves, swap trays half-way through cooking. Remove from the oven and allow to cool slightly.
Reserve 3–4 cups of roasted vegetables for the Little roast vegie fritattas.
Place two slices of the roasted eggplant onto each serving plate.
Top each with mushroom slices; chunks of pumpkin and zucchini; baby spinach leaves and strips of capsicum. Top with crumbled Persian fetta and roasted onion. Add a dollop of pesto.
Serve at room temperature with crusty bread.

  • This recipe is easy to vary. Replace the Persian fetta with goat’s cheese or slices of grilled haloumi. You can of course use any mix of vegies – try sweet potatoes, purple carrots, Roma tomatoes or sliced fennel.
  • You can omit the eggplant and serve on grilled wedges of polenta instead. Make the polenta according to the directions on the pack, cut into wedges and grill or pan-fry until light golden.
Vegie quivering sky scrapersTo make ‘quivering sky-scrapers’ for two kids (pictured), start with three large potatoes and three large carrots (this will allow for leftovers for little frittatas). Par-boil the potato and carrot slices for 5 minutes and dry well before coating in the garlic oil and roasting together with the pumpkin (or lightly fry them in a non-stick pan if there is no room for sharing in your oven)! Serve the stacks, layered with sliced steamed corn. Skewer them to prevent them collapsing. Reserve about 1 cup of roasted potato and carrot pieces for 2 kid-friendly little frittatas. Add leftover cooked sliced sausage or bacon if you like. You can still make the full quantity of adult-friendly roasted vegetables, as you’ll find plenty of ways to use them over the next few days! Pop them on a pizza, toss them in pasta sauce and/or take them to work as a salad (or grab a sourdough roll on the way to work and stuff it with roasted vegies, Persian fetta and pesto at lunchtime). Mmmm…

Roasted vegetable frittata

[Recipe 2] Little roast vegie frittatas

4 tablespoons olive oil for frying
8–10 eggs
3–4 cups reserved roasted vegies, chopped
Salt and freshly-cracked black pepper
4 tablespoons grated parmesan cheese
Basil leaves, torn, for serving

For each little frittata, beat 2 or 3 eggs lightly, add ¾–1 cup roasted vegies, salt, pepper and 1 tablespoon grated parmesan.
Heat 1 tablespoon olive oil in a small omelet pan on a medium-high heat.
Add egg and vegetable mix and cook for 2–4 minutes, pulling the sides in to allow the uncooked egg to run underneath. Cover with a small lid if you have one. Slide the frittata onto a serving plate.
Repeat the process three times with the remaining egg and vegetable mixture.
Serve, scattered with basil.

  • If you don’t have a small omelet pan, you can easily make this recipe with a large non-stick pan. You’ll need 8–10 eggs in total to serve 4. Follow the recipe, adding all ingredients to the pan (you can make a half-and-half omelet with one kid-friendly side). Cook for 8-10 minutes, then cover with a lid (or round baking tray) and cook for a further 2 minutes until set.