Vegetarian Rainbow Veggie Stack 2


Similar to Part 1, Part 2 of Vegetarian Rainbow Veggie Stack uses 5 vegetables that I think go well together when baked with bechamel sauce and Swiss cheese and 3 cheese blend in a stack in the oven.

The vegetables used in part 2 are zucchini, eggplant, capsicum, potato and beetroot. This stack is made with layers of these vegetables alternating with layers of bechamel sauce, with Swiss cheese slices in the middle and the stack is topped with shredded 3 cheese blend.

Although the beetroot, with scarlet dye like colour might seem a bit over-powering, in this veggie stack I couldn’t resist using this vegetable and also made all faqs in this post just for beetroot.

FAQs

Is beetroot a super food?

Beetroot has many vitamins, minerals and antioxidants. In fact, it has a long list of benefits including digestive and cardiovascular health. Beetroot is a super food. When boiled, some of these nutrients are lost, but when roasted these nutrients are retained better, which is how it is cooked in this recipe.

Can I use canned beetroot instead of raw beetroot?

When comparing other canned vegetables that are already cooked to their raw counterpart, canned beetroot retains it’s flavour surprisingly well in comparison. So either canned beetroot or raw beetroot can be used in this recipe. If you cook with canned beetroot, skip baking it the the first time round with the rest of the vegetables and add it to the stack with the other vegetables when it’s ready to be baked a second time round.

What does beetroot taste like?

Before being cooked, beetroot is a hard vegetable, with a mildly sweet, but bitter taste. The beetroot will soften and become more sweet when cooked.

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Vegetarian Rainbow Veggie Stack 2

  • Prep Time: 23 minutes
  • Cook Time: 1 hour 17 minutes
  • Total Time: 1 hour 40 minutes
  • Category: Mains

Description

A recipe for Part 2 of a Vegetarian “Rainbow” Veggie Stack.


Scale

Ingredients

  • 2 zucchinis
  • 2 capsicums
  • 2 eggplants
  • 2 beetroots
  • 6 white potatoes
  • 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

Instructions

  1. Heat an oven to 210°C. Meanwhile, cut off the end of the zucchinis, capsicums, eggplants and ends off the beetroots, discarding the ends, then with a peeler, peel the skin off the potatoes and beetroots, discarding the peel.
  2. With a knife, slice the zucchini and eggplant into slices about 1cm thick. Cut the capsicums into 3 pieces, trying to make them sit flat. Try to slice the potato and beetroot into 5mm thick slices or use a slicer.
  3. In a large plastic bowl, add oil and with your hands smother all the sliced vegetables with oil, trying to mostly cover them.
  4. Spread the vegetables out on 2 large, shallow baking trays. On one tray, add beetroot and potato slices and on the other tray add zucchini, capsicum and eggplant slices, sitting them more vertical and partially overlapping each other if not enough room. Put both trays in the oven and roast for 30 minutes or until the tray with zucchinis, capsicums and eggplants start to become brown, then remove that tray from the oven and continue roasting the other tray for an additional 20 minutes, or until potato and beetroot starts to become browned.
  5. Meanwhile, to make the bechamel sauce, melt the butter in a saucepan on a stove over a medium heat, then sift flour in, add salt and vegetable stock and mix until combined, then 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. Set bechamel sauce aside.
  6. Turn the heat up to 250°C, then line 2 narrow deep roasting pans or a deep 20cm square roasting pan with baking paper. Make layers of vegetables, with a layer of bechamel sauce inbetween the layers of vegetables, continuing with the layers of vegetables and bechamel sauce until the pan is half full, then add Swiss cheese slices, then continue with layers of vegetables and bechamel sauce. When the vegetables have all been used, top with three cheese blend and roast in the oven for 20 minutes. Remove, let cool for 10 minutes, then slice the veggie stack and serve.


Nutrition

  • Serving Size: 4
  • Calories: 976

Keywords: vegetarian, rainbow, vegetable stack, twice baked