Vegetable Stacks

Piling up sweet potatoes, onions, beets, and zucchini, these multi-colored vegetable stacks get extra flavor from fresh chervil and Parmesan cheese. For a variation on this recipe, try skewering and grilling the vegetables instead. Simply soak skewers in water for twenty minutes, then skewer vegetables, and grill over medium heat until tender.

Ingredients

1 medium zucchini, ½ in slices
2 medium onions, ½ in slices
1 sweet potato, ½ in slices
2 orange beets, ½ in slices
Olive oil
Salt and pepper
Parmesan cheese
¾ ounce chervil

Instructions

Preheat oven to 425˚ F.
Place slices individually on oiled baking sheet and roast for 20 minutes.
Remove from oven, let cool slightly before assembling.
Reduce oven temperature to 325˚ F.
Using another baking sheet, begin to make 8 stacks, using onion as the first layer. Use the sweet potato slices next.
Divide half of the chervil sprigs among the 10 stacks.
Layer zucchini next, then the beets. Continue to layer with remaining slices & chervil sprigs.
Sprinkle stacks with freshly grated Parmesan cheese and gently reheat in oven for 5-10 minutes.
Top each stack with remaining sprigs of chervil and serve one stack per person.

Notes

A South African Pinotage is a good pairing. Can be made in advance.

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Variations

Other round vegetables can be substituted. Try using shredded Mozzarella cheese in place of Parmesan.

Time: 1 hour

Vegetable Stacks