I wanted to use all the vegetables in the crisper that were getting a bit iffy and I'd never made a vege stack before.
3 Zuchinis, sliced lengthways
2 capsicums, sliced into large pieces
1 sweet potato, peeled and sliced lengthways
3 tomatoes, thickly sliced
2 squash, sliced
2 portabello mushrooms sliced (I didn't have any but they would be nice)
3 Tbls Basamic vinegar
1/4 cup soy sour cream/cream cheese
salt & pepper
Preheat oven to 200°C.
Prepare some baking trays with baking paper and spray with oil.
Cook sweet potato for 10 minutes then add other vegetables.
Cook for another 10 mins then turn all vegetables over.
Cook for another 10 mins or until you think they are ready.
Alternatively you can BBQ the vegetables.
Stack the vegetables according to size.
Either serve the cream cheese by placing chunks around and on the veges and then sprinkling balsamic over or mix cream cheese and balsamic together and put between layers.
Salt & pepper to taste and drizzle some olive oil over the top.