This is a really delicious and attractive way to serve vegetables, and looks really special on the plate with very little work. The vegetables can be interchanged with others such as zucchini, Thin slices of Butternut squash or slices of large tomatoes.
These can be cooked in a regular oven but the addition of steam helps break down and caramelise the vegetables quicker.
For 4 stacks
1 Eggplant, sliced into 1/2 cm thick rounds
4 large Field Mushrooms, stem removed and sliced in half horizontally
2 Red Peppers sliced into 1cm Rounds
2 Red Onions sliced into 1/2 cm Rounds
1/2 cup Ricotta cheese mixed with 1/4 cup grated parmesan
1 knot of Mozzarella
1/2 cup olive oil
2 tspn minced garlic
1/2 tspn salt
1 t balsamic vinegar
1 t seed mustard.