Ukrainian Roasted Vegetable Stack Recipe

When I was in Kiev a few years ago I went to eat at Khutorok, a paddle-boat steamer-come-restaurant.  The charming decor was accompanied by even more charming staff and food.  It was by far the best meal I had in Kiev.  I ordered veal, wild rice and roasted vegetables.  The presentation was faultless and the vegetables were impressively stacked.  I remember sitting there thinking that I’d never be able to re-create that but last weekend, as part of a meal I cooked for my family, I foolishly thought I’d give it a go! Although it was a hassle, it looked amazing and I was really pleased with my achievement!

Ingredients

1 aubergine

2 courgettes

Handful of fresh thyme and rosemary (use dried if you can’t get fresh)

3 garlic cloves

150ml rapeseed oil

4 red peppers, roasted, skins removed and sliced into discs

2 white onions, sliced quite thickly

Sprinkling of paprika for presentation purposes

Instructions

Slice aubergine and courgette and place in a dish

Blend the oil together with the garlic and herbs

Drizzle oil over the aubergine and courgettes and leave to marinate for at least 3 hours

Ukrainian Roasted Vegetables

Heat a griddle pan, when hot, place the aubergine, courgettes and sliced onion in pan using marinate as oil

(Add more oil to pan if needed)

Ukrainian Roasted Vegetables

When all vegetables have a nice charred colouring across them, set aside

Put aubergines, courgettes, onion and sliced red pepper into a dish and heat in oven for 15 minutes on 180°C

Arrange vegetables on top of each other

Sprinkle paprika over the plate to decorate and serve

Ukrainian Roasted Vegetable Stack

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.