Vegetable Stack

Here is a simple, delicious and a healthy recipe that goes well for dinner or lunch. Try it!

Vegetable Stack
By: Miriam Wronski

Ingredients:
Eggplant Base (Baked, if you prefer)
Sweet Potato (Baked, if you prefer)
Silver Beet
Tomato
Asparagus
Zucchini
Rosemary
Aioli or Mock Mayo or M(s)ayonnaise

Method:
Fry on a non-stick pan with only a small spray of olive oil. Finish it off with just a little bit of home-made low fat aioli on the top. Delicious!