Kumara Vegetable Stacks with Melting Cheese
3 kumara (one of each colour, if possible – red, orange and gold)
Spray oil
Sea salt
100g baby spinach, blanched rwilted in the microwave
2 roasted capsicums, cut into 5cm (approx) squares
1/2 cup mozzarella or grated cheddar cheese
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Leaves from 3-4 sprigs fresh thyme
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Bake the kumara in the preheated oven for 15-20 minutes, or until tender. Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.
Bake the stacks in the preheated oven for 10-15 minutes until they are heated through and the cheese is melted and bubbling. Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.
Makes about 6 stacks.
Spray oil
Sea salt
100g baby spinach, blanched rwilted in the microwave
2 roasted capsicums, cut into 5cm (approx) squares
1/2 cup mozzarella or grated cheddar cheese
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Leaves from 3-4 sprigs fresh thyme
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Bake the kumara in the preheated oven for 15-20 minutes, or until tender. Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.
Bake the stacks in the preheated oven for 10-15 minutes until they are heated through and the cheese is melted and bubbling. Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.
Makes about 6 stacks.
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