Vegetable Stacks are simply a fun and gourmet way to serve vegetables. They look impressive if you take care to cut the vegetables in similar size pieces and finish each stack with a decorative pick or a stem of fresh rosemary. For an extra special presentation I took that idea, doubled each vegetable stack for extra height and garnished the plate with a swirl of balsamic glaze. Now we’re talking impressive!
These vegetable stacks are a perfect make-in-advance side dish to serve at a barbecue or a fancy dinner party any time of year. The recipe is just a guide. Choose vegetables that are in season or any combination that goes with your menu. Vary the seasoning or keep it simple with olive oil, salt and pepper. Plan to serve them slightly warmer than room temperature for all the flavours to shine through.
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Roasted vs Grilled Vegetable Stacks
I absolutely love grilled vegetables but I wrote this recipe for the vegetables to be roasted. It gave me a little more control with the cooking plus I wanted the comfort of more counter space as I sliced, brushed, seasoned and then roasted each vegetable separately.
Over the summer I made many versions of these vegetable stacks including one with grilled vegetables. I used a balsamic marinade and made swirls of chipotle mayo on each plate to go with my Southwestern menu. It was a hit!
Everyday to Gourmet
Roasted vegetables are pretty everyday in the kitchen but for this recipe it’s all about the look. To make impressive vegetable stacks pay attention to the size and the stacking. Buy vegetables for their size and think about how you will cut them. I bought two eggplants knowing I would only use the top portion of each for small rounds. I chose zucchini, tomatoes and potatoes about the same size. After roasting the peppers I cut them to fit the stacks.
And then for the pièce de résistance add a swirl, the kind you would see on a restaurant plate. It is easy to make using balsamic glaze and it finishes off the plate.
Let me know in the comments below how you made your vegetable stacks.
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More Recipes - Vegetables
Listed in order of stacking from the top down:
- 1-2 portobello mushrooms
- 1-2 zucchini
- 1 red pepper
- 1 yellow pepper
- 1-2 tomatoes
- 2 oz goat cheese* optional
- 2 potatoes
- 1-2 eggplant
- olive oil for brushing vegetables
- salt and pepper
- rosemary sprigs
- balsamic glaze
- Preheat oven to 425°F. Line 2 baking sheets with parchment.
- Blacken peppers on all sides over a gas flame or under the broiler. Place in plastic bag to steam for 10 minutes. Remove from bag and peel off as much skin as possible. Seed and cut into desired size.
- Cut and prep vegetables to desired thickness using a mandolin, food processor or steady hands.
- Spread vegetable slices on baking sheet and brush both sides with oil, salt and pepper. Bake as follows:
- Portobello mushroom, about 5 slices per mushroom, 3 minutes per side
- zucchini cut into 7 mm slices, 6 minutes per side
- eggplant cut into 7 mm slices, 6 minutes per side
- potato cut into 3.5 mm slices, 10 minutes per side
- Baking times will vary depending on the thickness of each vegetable.
- As vegetables come out of the oven place on a tray in groups for quick assembly. Can be prepared several hours in advance.
- Assemble vegetable stacks on a cutting board or baking sheet as follows:
- Place eggplant slice on a plate. Top with potato slice.
- Spread ½ tablespoon goat cheese on each potato slice.
- Top with tomato, roasted pepper and zucchini.
- Finish with 1 portobello mushroom slice.
- Cut long pieces of fresh rosemary. Pull leaves off bottom half of each piece and poke through the entire vegetable stack. Alternately use a long bamboo pick.
- Make 2-3 swirls around the outside of an empty dinner plate using balsamic glaze.
- Place 1 or 2 vegetable stacks in the center of the balsamic circle.
- Serve slightly warmer than room temperature.