Mediterranean Vegetable Stack
  Lasagne sheets of fresh or dried pasta
Cut into 120 mm squares. Blanch in plenty of boiling, salted water until al dente. Refresh in cold water.

Vegetable stack
1 sweet red onion, finely sliced
2 capsicums; preferably 1 yellow & 1 red, cut into thin wedges
2 small zucchini cut into long 4 mm thick slices
1 small aubergine, cut into 4 mm slices
1 small Florence fennel bulb, cooked in salted water, then sliced & dried
French Maid Chargrilled antipasto relish
Olive oil
Salt & pepper
Parmesan cheese
French Maid Hollandaise Sauce
French Maid Crème of Balsamic

  Roast all prepared vegetables in olive oil on a grill, barbecue or in a fry pan until soft; season.
Select a dish that is usable in a microwave and is also oven prove. Brush the base with olive oil and place one square of pasta onto it. Arrange some roasted vegetables and FM Chargrilled antipasto relish. Carry on with layers of pasta, vegetables and relish; usually about 4 layers of pasta. Make sure to finish with a pasta sheet on top.
Heat the stack in a microwave for about 3 minutes on medium power, sprinkle with Parmesan cheese and bake in a medium oven at 150°C for about 10 minutes.
Lift onto a warm plate and garnish with some FM Hollandaise sauce and FM Crème of Balsamic.

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint