Kumara Vegetable Stacks with Melting Cheese

bowl Serves 6 stacks


  • 1 red kumara
  • 1 orange kumara
  • 1 gold kumara
  • oil spray
  • sea salt to taste
  • freshly ground black pepper to taste
  • 100 g baby spinach, blanched or wilted in the microwave
  • 2 roasted capsicums, cut into 5cm squares
  • 1/2 cup mozzarella or grated cheddar cheese
  • 2 tbsp olive oil
  • leaves from 3-4 sprigs fresh thyme
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  • Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with salt to taste. Bake the kumara for 15-20 minutes, or until tender.

  • Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.

  • Bake the stacks for 10 to 15 minutes until they are heated through and the cheese is melted and bubbling.

  • Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

By The Foodtown magazine

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