Roasted vegetable stack




Prep Time


Cook Time

This makes a great vegetarian evening meal. You’ll need a round oven dish or cake tin the same size as your tortillas. You can use store-bought roasted red capsicums if you prefer.



For the roasted vegetable stack

  • 450g pumpkin or orange kumara — peeled and sliced
  • 3 red capsicums — quartered
  • 1 eggplant — sliced
  • Cooking oil, to drizzle
  • Salt and ground black pepper
  • 4 tortillas
  • ½ cup tomato chutney
  • 3 cups baby spinach
  • ½ cup mixed seeds, such as pumpkin and sunflower

For the cheese sauce

  • 100g butter
  • 1 cup flour
  • 3 cups warmed milk
  • 1 cup grated cheese


For the roasted vegetable stack

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Arrange the pumpkin or kumara, capsicums and eggplant on the prepared tray, sprinkle with oil, salt and pepper and roast until tender.
  • To make the Cheese Sauce, melt the butter in a medium saucepan. Add the flour and stir for a few minutes.
  • Slowly add the milk and cheese, stirring constantly until thick.
  • To assemble, place a tortilla in the base of a round oven dish or springform cake tin. Top with a third of the chutney, roasted vegetables and spinach and a quarter of the Cheese Sauce. Repeat until all the tortillas are used.
  • Finish with the remaining Cheese Sauce and the mixed seeds.
  • Bake for 25 minutes until golden brown.