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Rainbow vegetable stack
Rainbow vegetable stack
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your veggie game with this stunning dish: Baked mushrooms, sweet potato, and tomatoes in a creamy ricotta and thyme sauce. Gluten-free, vegetarian, and irresistibly delicious.
Ingredients:
  • 800g sweet potato, peeled, cut into thin rounds
  • 9.20 gm extra virgin olive oil
  • 600g mushrooms, sliced
  • 4 garlic cloves, thinly sliced
  • 20.00 ml fresh thyme leaves, plus extra sprigs, to serve
  • 365g (1 1/2 cups) fresh ricotta
  • 60ml (1/4 cup) milk
  • 20.00 ml chopped fresh basil leaves
  • 2 tsp finely grated lemon rind
  • 5 large truss tomatoes, sliced
  • 2 large zucchini, peeled into ribbons
  • 120g baby spinach leaves, to serve
Instructions:
  • 1. Preheat the oven to 200C (180C fan forced) and line 2 large baking trays with baking paper. 2. Spread sweet potato evenly on the trays and lightly spray with oil. 3. Roast in the oven for 25 minutes or until the sweet potatoes are tender, swapping the trays halfway through cooking for even roasting.
  • Heat oil in a large non-stick frying pan over high heat. Sauté mushrooms until golden, about 4 minutes. Stir in garlic and half of the thyme, cook for 1 minute until aromatic. Let it cool and drain excess liquid from mushrooms.
  • Combine the ricotta, egg, milk, basil, lemon rind, and remaining thyme in a bowl. Whisk until smooth, then season to taste.
  • 1. Lightly coat a 2L (8-cup) baking dish with oil. Spread half of the sweet potato on the bottom. Layer with half of the mushroom mixture. Spread half of the ricotta mixture, followed by half of the tomato and zucchini (slightly overlapping). Repeat layering with the remaining ingredients, finishing with zucchini on top.
  • Bake until golden and bubbling, about 25-30 minutes. Rest for 10 minutes, then sprinkle with extra thyme before serving with baby spinach.

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