Dinner in layers
Sweet potato, pumpkin, peppers and peas, layered up and baked into a single bright stack.
It leans almost entirely on vegetables, fresh and water-rich, with herbs and a squeeze of lime to lift it. A recipe from Isha's kitchen, simple enough for a weeknight.
What would a dinner of mostly vegetables leave you feeling?
What you'll need
- 200 g sweet potato, peeled and thinly sliced
- 250 g pumpkin, peeled and thinly sliced
- 1 yellow capsicum, in thin lengthwise slices
- 1 green capsicum, in thin lengthwise slices
- 100 g fresh peas
- 1 tsp mixed dried Italian herbs (basil, marjoram, oregano, rosemary, thyme)
- 10 fresh basil leaves, roughly chopped (optional)
- 4 tbsp olive oil
- ½ lime
- 1 tsp coarsely ground black pepper
- 1 tsp salt, or to taste
Method
Heat the oven to 190°C / 375°F.
Toss each vegetable, kept separate, with a little of the oil, then the herbs, salt and pepper (and the basil, if using).
Layer them in a baking dish, a single layer each of yellow capsicum, pumpkin, green capsicum and sweet potato, slightly overlapping. Repeat the order once more, and spread the peas on top.
Seal with foil and bake 20 minutes. Uncover and bake another 10 to 12, until the sweet potato is lightly browned.
Rest 5 minutes, squeeze the lime over, cut into squares, and serve hot.
Make it a few times, and notice how a dinner of mostly vegetables leaves you, lighter, fuller, or both.