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.
Ingredients
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
Method
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.