Vegetable Stacks are simply a gourmet way to serve vegetables. They look impressive if you take care to cut the vegetables in similar size pieces and finish each stack with a decorative pick or a stem of fresh rosemary. For an extra special presentation I took that idea, doubled each vegetable stack for extra height and garnished the plate with a swirl of balsamic glaze. Now we’re talking impressive!
These vegetable stacks are a perfect make-in-advance side dish to serve at a barbecue or a fancy dinner party any time of year. The recipe is just a guide. Choose vegetables that are in season or any combination that goes with your menu. Vary the seasoning or keep it simple with olive oil, salt and pepper. Plan to serve them slightly warmer than room temperature for all the flavours to shine through.
I absolutely love grilled vegetables but I wrote this recipe for the vegetables to be roasted. It gave me a little more control with the cooking plus I wanted the comfort of more counter space as I sliced, brushed, seasoned and then roasted each vegetable separately.
Over the summer I made many versions of these vegetable stacks including one with grilled vegetables. I used a balsamic marinade and made swirls of chipotle mayo on each plate to go with my Southwestern menu. It was a hit!
Roasted vegetables are pretty everyday in the kitchen but for this recipe it’s all about the look. To make impressive vegetable stacks pay attention to the size and the stacking. Buy vegetables for their size and think about how you will cut them. I bought two eggplants knowing I would only use the top portion of each for small rounds. I chose zucchini, tomatoes and potatoes about the same size. After roasting the peppers I cut them to fit the stacks.
And then for the pièce de résistance add a swirl, the kind you would see on a restaurant plate. It is easy to make using balsamic glaze and it finishes off the plate.
Let me know in the comments below how you made your vegetable stacks.
|This recipe makes 16 short stacks or 8 tall stacks. Listed in order of stacking from the top down:|
|1-2 portobello mushrooms|
|1 red pepper|
|1 yellow pepper|
|2 oz goat cheese*|
|olive oil for brushing vegetables|
|salt and pepper|
|GARNISH - rosemary sprigs and balsamic glaze|