Caprese Vegetable Stacks
- Corne Liebenberg
- Aug 8, 2016
- 1 min read
You need:
ripe tomatoes, sliced in 2 cm thick slices
cherry tomatoes, halved
zucchini, sliced in 2cm thick slices
portabello mushrooms
hummus
fresh basil leaves for garnish
olive oil
balsamic vingegar
sea salt and freshly ground black pepper
Method:
Layer a baking tray with parchment paper.
Oil the parchment paper lightly.
Layer the sliced tomato, zucchini and mushrooms in a single layer on the parchment paper.
Season with sea salt.
Roast until the edges turn dark, but the vegetables are still firm.
Build the stacks, starting with tomato at the bottom.
Top with hummus.
Top with a slice zucchini.
Top with hummus.
Top with a mushroom.
Garnish with a dollop hummus, a cherry tomato and fresh basil leaves.
Take care to build the stacks with the same sized slices of tomato, zucchini and mushrooms.
Drizzle with olive oil and balsamic vinegar.
Ground black pepper over the stacks.
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