Cooking Blog - Vegetarian Rainbow Veggie Stack
Cooking Blog - Vegetarian Rainbow Veggie Stack

Vegetarian Rainbow Veggie Stack 1

A recipe for a vegetarian rainbow veggie stack, that uses 5 vegetables, which are butternut pumpkin, parsnip, carrot, sweet potato and broccolini. All of the vegetables are twice baked in the oven.

The vegetables are first sliced and roasted on roasting trays, then transferred in layers to a deep roasting pan, with the layers of vegetables being separated with bechamel sauce in between.

When you have half filled the pan with the layers, add a layer of Swiss cheese slices to the stack, then continue with the layers of vegetables and bechamel sauce and finally top with shredded 3 cheese blend and roast once again in the oven to finish this recipe.


What does parsnip taste like?

Parsnip is a highly nutritional root vegetable that when cooking is often overlooked with common vegetables like potatoes and carrots, but has a distinct taste and earthly aroma when cooked and is compatible with potatoes and carrots.

What is a “rainbow” veggie stack?

Obviously not all of the colours of a rainbow were used when selecting the vegetables in this recipes, but it was called a rainbow veggie stack to emphasize that different colour vegetables were used together, perhaps in harmony (they taste great when cooked together).

How do you cook broccolini in the oven?

In this recipe, I baked the broccolini together with the rest of the vegetables on trays at 210°C for at least an hour, but if you want to bake just broccolini bake at a lower heat, around 180°C and bake for just 30 minutes.

While pre-heating the oven, I cut the broccolini along the stem, trying to divide each in half, then doused with a little extra virgin olive oil, spread out on one layer on a baking pan, sprinkled salt over and baked.

What is bechamel sauce?

Bechamel sauce, also called white sauce, is a base sauce made out of butter, flour and milk and in this case also vegetable stock and salt for a veggie stack. Lasagne is a common dish that also uses bechamel sauce.

Can i use different vegetables than those in the recipe?

Yes, I was set on these particular vegetables which i think make a good combination, but if you want to swap out any of the veggies used you can. I’m planning to follow up on this recipe with new vegetable ideas so stay tuned.

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Cooking Blog - Vegetarian Rainbow Veggie Stack

Vegetarian Rainbow Veggie Stack 1

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  • Prep Time: 32 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 42 minutes
  • Category: Mains


A recipe for Part 1 of a Vegetarian “Rainbow” Veggie Stack.


  • ¼ butternut pumpkin
  • 2 large parsnips
  • 3 carrots
  • 1 large sweet potatoes
  • 1 broccolini bunch
  • ¼ cup extra virgin olive oil
  • 50g butter
  • ¼ cup flour
  • 600ml milk
  • 1 tsp vegetable stock
  • ½ tsp salt
  • 9 Swiss cheese slices
  • ¾ cup shredded 3 cheese blend


  1. Heat an oven to 210°C. Meanwhile, with a knife, cut the skin off the butternut pumpkin and using a peeler, peel the skin off the parsnip, carrot and sweet potato. Cut any stem off the pumpkin and the ends off the parsnip and carrot and discard.
  2. Slice the butternut pumpkin, parsnip, carrot and sweet potato into thin slices and try to slice broccolini in half longways using a knife. Using your hands, smother the vegetables in the oil in a large plastic bowl until covered in the oil.
  3. Spread the carrot and parsnip out on a shallow baking tray and the rest of the veggies on another tray and bake for an hour. Check the vegetables and if they are not all browning and fully cooked, particularly the carrots and parsnips, remove the vegetables that have fully cooked and bake the uncooked vegetables for up to a further 30 minutes.
  4. Meanwhile, to make the bechamel sauce, in a saucepan on a stove, melt the butter over a medium heat, then add flour and mix for about 90 seconds or until the mixture starts to bubble. Gradually stir in the milk, adding about a quarter of a cup at a time until all the milk is used and the mixture is consistent, then add vegetable stock and salt and cook, stirring, for a further 2 minutes. Set bechamel sauce aside.
  5. Remove the trays from the oven and turn the heat up to 250°C. Line a deep 20cm roasting pan with baking paper and make a layer of a vegetable, then a layer of bechamel sauce and continue making the layers using the vegetables and bechamel sauce until the pan is half full. Add a layer of the Swiss cheese slices to the pan, then with the rest of the veggies and bechamel sauce continue making layers. Top with shredded 3 cheese blend and bake for 20 minutes. Let sit for 10 minutes, then slice and serve.


  • Serving Size: 4
  • Calories: 530