Vegan Veggie Stack

Ingredients
½ zuchinni
¼ green capsicum
¼ red capsicum
Eggplant (2 thin slices)
2 large mushrooms
1 tblsp Extra Virgin Olive Oil (EVOO)
2 tsp ground cumin
2 tsp oregano
Pepper

Method
Chop the capsicums into two flat slices (chop ¼ into one slice, repeat with other capsicum);
Slice zucchini lengthways into thin slices;
Thinly slice the zucchini and eggplant;
Wash and remove the stem from the mushrooms;
Sprinkle the ground cumin and oregano over the vegetables;
Add the EVOO to a fry pan;
Place all vegetables into the pan and cook over medium heat for roughly 4 minutes, flip and cook for a further 3-4 minutes, mushrooms generally cook first, so remove when cooked and continue cooking remaining vegetables;
Remove vegetables from pan and stack onto a dinner plate;
I like to stack the veggies in the following order: mushroom, eggplant, zucchini, capsicum, mushroom (burger style!).

Enjoy and remember to #organictransformations so I can see your wonderful, nourishing re-creations!

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