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Vegetarian Stacks Recipe

Vegetarian Stacks Recipe

Vegetarian Stacks Recipe

Ingredients :

    • 10 oz. (300 g) ripe tomatoes
    • 7 oz. (200 g) yellow bell peppers
    • 5 oz. (150 g) grated celeriac
    • 7 oz. (200 g) summer squash
    • 5 oz. (150 g) radicchio
    • 7 oz. (200 g) fennel
    • 9 oz. (250 g) zucchini
    • 6 small eggplants
    • 7 oz. (200 g) red onions
    • 7 oz. (200 g) leeks, white parts only
    • generous 1/3 cup (100 ml) milk
    • 3 tbsp. (50 ml) extra-virgin olive oil
    • All-purpose flour
    • Vegetable oil for frying
    • salt and pepper

Method :

    1. Cut the white parts of the leeks into thin strips. Soak for 10 minutes in the milk, then drain. Coat in flour. Bring a skillet of oil to a boil and deep-fry the leeks. Drain on a paper towel, season with salt, and set aside. Roast or grill the peppers, peppers in the oven or grill them, then peel them and slice them into rounds. Slice the eggplant, onion, and zucchini into rounds of about 1/8-inch (3 mm) thick. Slice the celeriac and squash, then, using a pastry cutter, slice them into discs the same size as the other vegetables. Slice the tomatoes, fennel, and radicchio.
    2. Put a few drops of water into a pot of salted boiling water, and cook the celeriac for 5 minutes. In another pan of boiling water, parboil the pumpkin for one minute.
    3. Heat the oven to 475°F (245°C). Drizzle the eggplant, onion, zucchini, celeriac, squash, fennel, and radicchio with olive oil and roast in a roasting pan for about 35 minutes. (Grilling the vegetables is an option). Place all the cooked vegetables in a bowl, season with salt and pepper and a drizzle of oil and let marinate for at least 15 minutes. Layer vegetables to create stacks. Garnish with the deep-fried leeks and serve.

4 Servings
Preparation : 30 minutes
Cooking : 15 minutes