Baked Vegetable Stack

Heat oven to around 180 deg for fan forced and line a cheesecake tin with baking paper. You could use alternative dishes or tins, but the cheesecake ring helps take the vegetable stack out easily once cooked.

Slice up the zucchini, potatoes, & carrots then set aside.

A tromboncino zucchini may not be available but you can substitute it with other varieties of zucchini, the potato with sweet potatoes or even include pumpkin. I experimented with this dish and made it up as I went along, so feel free to do the same. There are no rules.

Dice the onion, bacon rashers & garlic, then set aside.

I found by lightly frying the veggies first gave a nice flavour, and as they were quite thickly sliced, and it also helped to cook through when in the oven and remove some of the moisture. I did potatoes first, then zucchini, then carrots. Some people may prefer to not do this.

After the vegetables have been lightly fried then, sauté the onion & lightly fry the diced bacon separately.

Sauté the garlic and add in the tinned tomatoes and reduce to remove the liquid until the consistency is like a paste.

Start to layer the vegetables into the cheesecake tin by starting with the potatoes, smear on some sauce, add some onions & bacon then add a little chilli flakes & season with salt and pepper. Continue the next layer with zucchini, then carrots and cheese. Keep layering as you like until all ingredients are used, finishing with a layer of potato. Also keep adding the chilli flakes & salt to suit your taste.

Put in the oven at 180 deg (fan forced) and cook for around 40 mins or until it looks cooked.

Let it sit awhile before removing from the tin, and slice into portions.