LDR8402 Vegestack website

LeaderBrand Vege Stack

Serves 4


This is a great way to use a variety of fresh seasonal vegetables. For a super colourful stack use as many vegetables as you can. Be creative and use the below as a guide but add whatever vegetables you have in your cupboards or fridge and what is readily available. Think of the stacks as individual serves of vegetable lasagna and the kids will love them too!


Pre-heat oven to 180ºC. Lay eggplant, courgettes, capsicum, portobello mushrooms and pumpkin on an oiled oven tray. Drizzle olive oil lightly over vegetables and place in oven to grill for 10 – 15 minutes or until lightly browned. Remove veggies from oven, and put the mushrooms to one side and turn the rest over the veggies over and put back in the oven for 5 – 10 minutes to grill the other side. 

Blanch the topped and tailed green beans in boiling water for 30 seconds, then remove and drain.

Make the cheese sauce by adding all ingredients into a bowl and mixing well to combine.

Place four sheets of baking paper in an oven-safe dish, and start stacking the vegetables, pesto, herbs and cheese sauce in four piles, one on each baking sheet, in an order that suits your liking. Be sure to place the flatter vegetables on the base for stability. Every two or three layers spoon pesto and cheese sauce over the stacks. Finish the stacks with a large flat veggie slicelike pumpkin or eggplant to act as a lid. Spoon remaining cheese sauce over all four stacks. Top with cherry tomatoes and pine nuts. Place veggie stacks in the oven for 5-10 minutes until golden. Serve with extra herbs and parmesan.