Roasted Vegetable Stack (Vegan)

Autumn makes us think of big earthy mushrooms, sweet potatoes and aubergines.

Autumn makes us think of big earthy mushrooms, sweet potatoes and aubergines. Lovely, dense vegetables roasting away in the oven to give us those much needed vitamins and nutrients to stave off the dreaded winter cold. This recipe for a Roasted Vegetable Stack is a beautiful way to serve those brightly coloured vegetables, and it looks much more difficult than it actually is, making it a perfect for a dinner party. Plus, it is completely vegan, so if you are trying to reduce your meat intake or are catering for vegans or vegetarians, you will be able to give them a real treat with no stress.



  • Preheat the oven to 200 degrees.
  • Slice all the vegetables to the thickness of the peppers, so that they will all take around the same amount of time to cook.
  • It might be a good idea to make sure the courgettes are cut quite thickly, and the sweet potatoes a little thinner (our courgettes burnt a little on our first attempt because they were too thin!).
  • Drizzle a little olive oil out on a baking or roasting tray. Then lay the vegetables out over the tray. Drizzle with more olive oil and season with salt and pepper. Pop in the oven for 30-40minutes, or until they are tender and starting to crisp up on the outside edges.
  • Then, starting with the bigger vegetables (the mushrooms or the peppers) start to layer the slices on top of each other.
  • Drizzle over plenty of one of our olive oils. Almost any would be delicious- We used our Rosemary & Garlic Infused Olive Oil but you could certainly try the Basil Oil, Mint Oil, Garlic Oil or the Chilli & Garlic Oil for a bit of a kick! We roasted some fresh rosemary in the oven too, and sprinkled the sprigs over the top.
  • Then give a good glug of balsamic vinegar too- We used our rich and thick Reserve balsamic but the Chilli Reserve, the Truffle Reserve, the Caramelised Onion or Sundried Tomato Balsamic... so many would work amazingly with this recipe! You can definitely really experiment with this recipe. Try it with buffalo mozzarella in between the layers, or feta or goats cheese.
  • We tried it with buffalo mozzarella too and it was delicious! See the photo below, where we served the stack with spinach and roasted cherry tomatoes.
  • You could serve a stack on the side of meat dishes, or you could adapt this to be a BBQ recipe.
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