Recipes
Vegetable Stacks
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 medium zucchini, ½ in. slices
- 2 medium onions, ½ in. slices
- 1 sweet potato, ½ in. slices
- 2 orange beets, ½ in. slices
- olive oil
- salt & pepper
- 1 pkg. CHERVIL
Instructions:
Preheat oven to 425˚F.
Place slices individually on oiled baking sheet and roast for 20 minutes. Remove from oven, let cool slightly before assembling.
Reduce oven temperature to 325˚F.
Using another baking sheet, begin to make 8 stacks, using onion as the first layer. Use the sweet potato slices next, then divide ½ of the pkg. of CHERVIL sprigs among the 10 stacks. Layer zucchini next, then the beets. Continue to layer with remaining slices and CHERVIL sprigs.
Sprinkle stacks with freshly grated Parmesan cheese and gently reheat in oven for 5-10 minutes.
Top each stack with remaining sprigs of CHERVIL and serve one stack per person.