Rainbow vegetable stack

Recipes / Vegetarian

If you need a way to make your dinner vegies look pretty, then this is the recipe for you. Mushrooms, sweet potato and tomatoes bake in a bubbling ricotta and thyme sauce for a gluten-free and vegetarian meal anyone can enjoy.

Recipe «Rainbow vegetable stack» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 800g sweet potato, peeled, cut into thin rounds, 2 tsp extra virgin olive oil, 600g mushrooms, sliced, 4 garlic cloves, thinly sliced, 1 tbsp fresh thyme leaves, plus extra sprigs, to serve , 365g fresh ricotta, 1 egg, 60ml milk , 1 tbsp chopped fresh basil leaves, 2 tsp finely grated lemon rind, 5 large truss tomatoes, sliced, 2 large zucchini, peeled into ribbons, 120g baby spinach leaves, to serve.

Ingredients:

  • 800g sweet potato, peeled, cut into thin rounds 
  • 2 tsp extra virgin olive oil 
  • 600g mushrooms, sliced 
  • 4 garlic cloves, thinly sliced 
  • 1 tbsp fresh thyme leaves, plus extra sprigs, to serve 
  • 365g fresh ricotta 
  • 1 egg 
  • 60ml milk 
  • 1 tbsp chopped fresh basil leaves 
  • 2 tsp finely grated lemon rind 
  • 5 large truss tomatoes, sliced 
  • 2 large zucchini, peeled into ribbons 
  • 120g baby spinach leaves, to serve 

Instructions

  1. Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place sweet potato on trays. Spray lightly with oil. Roast, swapping the trays halfway through cooking, for 25 minutes or until tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook mushroom, stirring, for 4 minutes or until golden. Add garlic and half the thyme. Cook, stirring, for 1 minute or until aromatic. Set aside to cool. Drain excess liquid from mushrooms.
  3. Whisk ricotta, egg, milk, basil, rind and remaining thyme in a bowl until smooth. Season.
  4. Lightly spray a 2L (8-cup) baking dish with oil. Layer half the sweet potato in base of prepared dish. Top with half the mushroom mixture. Spread with half the ricotta mixture, then top with half the tomato and half the zucchini (slightly overlapping). Repeat with remaining ingredients, finishing with zucchini.
  5. Bake for 25-30 minutes or until golden and bubbling. Set aside for 10 minutes. Sprinkle with extra thyme. Serve with baby spinach.