You may have noticed that I have a soft spot for many different foods. Roasted vegetables come close to the top of this list. Roasting takes something wonderful like a zucchini and makes it divine, turns garlic into something swoon-worthy, and gathers every last drop of sweetness from a tomato. These vegetable stacks take all that deliciousness and adds two more amazing ingredients; fresh bocconcini and balsamic vinegar. Once you try these little towers of vegetable power, you`ll be singing their praises too.
1 cup pesto sauce (homemade or store bought)
2 japanese eggplants (the thinner ones)
2 red peppers, quartered and seeded
2 yams peeled
2 red onions
1/2 cup olive oil
1/4 cup balsamic vinegar
1 cup grated mozzarella or sliced fresh bocconcini
1/2 cup (125 ml) goat cheese
8 six inch wooden skewers
8 sprigs fresh rosemary
1/4 cup balsamic crema (this is a creamier reduction of balsamic vinegar mixed with grape juice. You’ll find it in most specialty stores and well stocked grocery stores).
1. Slice eggplants, yams, zucchini, red onions, and tomatoes into 1/4 inch slices. Brush all vegetables, except tomoatoes, with olive oil and balsamic vinegar.
2. Heat barbecue to medium and grill all vegetables except tomatoes until they have some nice grill marks and are tender. If you don’t have a barbecue, or it is raining or snowing heavily, roast the vegetables in the oven at 350° for about 20 minutes or until all the vegetables are tender.
3. Assemble 8 vegetable stacks by layering slices of vegetables with pesto and cheeses between the layers. Start the stacks with the yams and finish with the zucchini. Place a wooden skewer in the middle of each stack.
4. Make ahead and reheat in a 350° oven or the barbecue for approximately 20 minutes to melt the cheese and heat the vegetables. Once heated, remove the skewers and replace with sprigs of fresh rosemary. Serve the stacks drizzled with the balsamic crema.
This recipe was taken from the ‘Whitewater Cooks at Home’ cookbook by Shelley Adams.