Melanie Hansen

Autumn Vegetable Stack

Autumn Vegetable Stack Recipe

I am a big believer in cooking once to eat twice (or more) and for that very reason, I love recipes like this Autumn Vegetable Stack.

This recipe uses up so many tasty vegetables, and will also serve you for at least two or more meals and freezes really well too.

There’s a little bit of prep work involved in making this one, but once its all sliced up its just a few simple steps and you’ll have a delicious warming meal or side dish.

You really can use any vegetables you like for this recipe which makes it such a great one to have and know.

Perfect to cook at the end of a week to use up all the veggies that haven’t yet been used during the week.

So put your aprons on, roll up your sleeves, turn up the music and lets get cooking…!


Vegetables for the stack:

1x large sweet potato peeled and sliced

1x large zucchini sliced longways

2x red capsicums de-seeded and sliced

1x large eggplant sliced longways

4-5x large brown mushrooms sliced

100g baby spinach

Salt and pepper

(TIP: You’ll be layering the vegetables like a lasagna so make the slices around 1cm thick)

Tomato sauce:

5x ripe roma or truss tomatoes diced

1x large read onion sliced

1x clove garlic finely chopped

1 tbsp. tomato paste

1 tsp. coconut sugar (optional)

Handful of fresh oregano and/or basil

Salt and pepper

Chili (optional)

½ cup of water


Grated cheese (optional)

Olive oil for cooking


  1. Pre-heat oven to about 170 – 180 degrees Celsius.
  2. Place sweet potato, zucchini, eggplant, capsicum, mushrooms on oven trays, drizzle with olive oil and sprinkle with salt and pepper.
  3. Place trays in oven and bake for around 20-30 minutes or until vegetables are almost cooked through and just slightly browned (don’t go too far – you will have to keep an eye on the vegetables as some will cook faster than others)
  4. While the vegetables are baking, heat approx. 1 tbsp. of oil in a fry pan or heavy bottom saucepan and add the sliced onion and garlic stirring occasionally for approx. 3-4 minutes or until cooked.
  5. Add the diced tomatoes, tomato paste, chili (optional) water and coconut sugar (optional), stir well and allow to simmer for 10 minutes stirring occasionally.
  6. Season with salt and pepper and add fresh herbs, remove from heat and let stand.
  7. Once all the vegetables in the oven are baked you can begin making your stack (leave the oven on here because we will be baking the stack again).
  8. Using a large baking dish (approx. 20x30cm) begin layering the vegetables one layer at a time. Spoon a small amount of the tomato sauce between each layer of vegetables and sprinkle with baby spinach leaves. Continue this process until you have reached the top of the baking dish (don’t worry if you have vegetables left over here, just place them in an airtight container in the fridge and use for another meal).
  9. Sprinkle with grated cheese (optional), cover with foil and place back in the oven for 20 minutes. Remove foil and bake for another 10mins to allow the top to brown slightly.
  10. Remove from oven, slice and serve on its own or as a side.

Packed full of yummy goodness this recipe will soon become a household favourite.



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