Prep time: 30 minutes
Cooking time: 20 minutes
4 large potatoes, peeled and cut into ½cm slices
3 kumara, peeled and cut into ½cm slices
700g pumpkin, peeled and cut into ½cm slices
½ cup olive oil
Salt and pepper
1 eggplant, cut into ½cm slices
6 Portobello mushrooms
1 red onion, cut into rings
½ cup pesto
50g Parmesan, grated
Preheat oven to 200˚C. Oil 6 x 9cm round moulds.
On a large baking tray place the potatoes, kumara and pumpkin. Mix through ¼ cup oil and season with salt and pepper. Bake for 20 minutes or until all the vegetables are soft. Remove and allow to cool.
Using the remaining oil fry the eggplant slices, mushroom and onions and wilt the spinach.
Layer the vegetables into your moulds adding a little pesto between two of the layers. Place back in the oven for 8 minutes.
Place the moulds onto a serving dish and carefully remove the mould to reveal a neat stack.
Sprinkle with Parmesan cheese.
Serve with asparagus or green beans with basil pesto, tuna and tortilla, fried courgette and eggplant.
For step by step instructions on how to prepare the asparagus/green beans with basil pesto, tuna and tortilla or fried courgette and eggplant see countdown.co.nz
This recipe has been tested by Countdown and may vary from the recipe seen on The Great Food Race