Roast vegetable stack with herbs and basil dressing
Allergen – none. Gluten free, vegan.
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g
Best choice
VG
Vegan
GF
Gluten free
Main meal
Ingredients
Serves
people
Method
- Pre heat oven to 180 °C.
- Remove stalks from Swiss chard and blanch for 15 seconds in boiling water.
- Slice sweet potato, eggplant, zucchini and tomato, lay out on separate oven trays, drizzle with olive oil, cook sweet potato for 15 minutes, eggplant for 12 minutes, zucchini and tomato for 5 minutes. Remove from oven and cool.
- Half avocados and remove skin, slice the half’s into strips, long ways.
- Chop parsley and spring onions.
- Put fresh chopped thyme and oregano into the basil dressing.
- To assemble, place Swiss chard leaf on the bottom, layer with sweet potato, eggplant, zucchini, and tomato. Top with 2-3 slices of avocado. Sprinkle parsley and spring onions over and around, drizzle with basil/herb dressing.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.
Copyright © State of Victoria 2025.