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Roasted Mushroom And Vegetable Stack With Baby Spinach And Pepita Salad

by Naomi (follow)
Dinner (1737)      Vegetarian (1300)      Gluten Free (469)      Lactose Free (38)      Roasted Vegetables (3)      Baby Spinach (3)      Pepita (1)     


Roasted Mushroom And Vegetable Stack With Baby Spinach And Pepita Salad
This roasted mushroom and vegetable stack is a delicious vegetarian meat free dinner


This roasted mushroom and vegetable stack is a moorish meat free Monday option. It is my go to when vegetarian guests are coming for dinner.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2

Ingredients
2 large flat mushrooms, peeled
1 red capsicum, cut into quarters, seeds removed
1 large zucchini, cut into 1cm slices
1/4 kent pumpkin, cut into 1 cm slices
Seasoning All Purpose mix (Masterfoods spice)
1 cup grated cheese (lactose free if required)
2 cups baby spinach
1 tomato, cut
10 cm cucumber, sliced
1 lemon, juiced
1/8 cup pepitas
Salt and ground pepper to taste
Olive oil

Method
Preheat the grill to high. Line a baking tray with foil.
Place the capsicum skin side up under a grill for 8 minutes or until the skin starts to blister and blacken. Place the capsicum in a plastic bag, seal it by tying a knot, set aside for 15 minutes. After 15 minutes the capsicum should be cool enough to hold. Peel the skin off and set aside.



Roasted capsicum will blister and blacken




Charring the zucchini is an alternative to baking
Chargrilling the zucchini for 2 minutes each side on hot grill is an alternative to baking


Preheat the oven to 220 degrees. Line two baking trays with foil.
Coat the mushrooms, pumpkin and zucchini with olive oil, sprinkle with Seasoning All Purpose and cracked pepper and bake in the oven. Remove the mushroom from the oven after 8 minutes, zucchini after 12 minutes and pumpkin after 15 minutes, set aside.
Meanwhile put the baby spinach, tomato, cucumber, pepitas, lemon juice and a drizzle of olive oil in a bowl and combine.
To assemble the vegetable stack, place the mushrooms on a baking tray lined with foil. Place a slice of capsicum, zucchini and pumpkin on top of the mushroom, seasoning with salt and cracked paper and sprinkling a small amount of cheese between each layer. Continue layering with remaining vegetables and sprinkle cheese on top.
Place the mushroom and vegetable stack in the oven for 5 minutes or until the cheese is melted. Remove the mushroom stacks from the oven and place on serving plates.
Serve the mushroom and vegetable stack with the baby spinach and pepita salad.



Melting the cheese in the oven will reheat the roasted vegetable stack
The roasted vegetables will reheat as the cheese melts on the top


Tip
Use mozzarella, cheddar or parmesan cheese.
This stack also tastes good with pan fried haloumi and lemon juice.
Include 1 cm sliced eggplant and bake for 15 - 20 minutes or until tender.

Categories
#Roasted vegetables
#Vegetarian
#Gluten free
#Lactose free
#Baby spinach
#Pepita
#Dinner
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