Poked Vegetable Stack

The other night I had planned to make a vegetable stack.  I could not, however, find the patience nor the tolerance in amongst our dirty dishes to actually carry it out.  So instead, I came up with a much simpler, quicker, version of a 'stack'.

Poked Vegetable Stack
(gluten-free, vegetarian/easily vegan, diabetic-friendly)

Ingredients:
Raw veggies of your choice, sliced thinly in 'rings' (I am not sure if that's what you call them - just try and make circular shapes with as many types of vegetables as you can...)
Feta, or tofu if vegan
Onion

Serve with sauce of your choice; balsamic vinegar, sweet chilli etc.  I made a chilli/garlic/balsamic/Braggs sauce mix that tasted ok...if you were a dog...or my boyfriend.
I also served with some of Ma's fresh lettuce and pureed four beans with chilli, lemon and garlic. 


Grease up a flat tray, and preheat oven to 160degrees C.  Slice thin rings from a large sweet potato (or potato or pumpkin) and put in the oven until golden brown.  Meanwhile, slice rings from all your other veggies.  Brown onion and eggplant rings in a fry pan.  

 The veggies I used (in stacked order) was sweet potato, eggplant, zucchini (the only one sliced lengthways), squash, tomato, onion and then mushroom (in later pics).

Stack all the vegetables on top of each other, starting with the sweet potato (or potato/pumpkin).  Also include the feta, or fried tofu.  Pierce with a skewer to hold into place and put into the oven until feta is melted or vegetables are fragrant.

I just poured the sauce right over the top of the whole dish, beans and all!


Quick, easy, and extremely filling...

Have a great day!