Nothing could be easier than these healthy and flavourful root vegetable stacks. These stacks may also be known as Napoleons because of their layers. We love how simple they are to throw together. You can grill, roast, and even broil the ingredients so that you spend more time enjoying your creation instead of making it. This artful-looking dish could not be easier to assemble. Just stack, top, and enjoy! Feel free to substitute your favourite vegetables.

Whether you're cooking for a group or just for one, there is no limit to what leftover root vegetables can do. We loved turning leftover roasted root vegetables in mouth-watering pastas and made-in-minutes sandwiches! There are so many dishes you can create, you’ll be dying to tuck in to these stacks alone. The smokey corn tomato salsa is optional, but recommended. A simple salad dressing would also be a delicious and quick option.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 1-4

Ingredients:

2 tablespoons extra virgin olive oil

2 teaspoon dried oregano

1 medium sized eggplant, sliced into 1/4 inch coins

1 large zucchini, sliced into 1/4 inch coins

1 large summer squash, sliced into 1/4 inch coins

2 red peppers, halved and cored

1/2 cup crumbled goat or Feta cheese

salt and pepper

Smokey Salsa:

1 cup corn kernels

1/2 cup finely chopped seeded tomatoes

1 teaspoon chili powder

1/2 teaspoon granulated sugar

1 tablespoon white wine vinegar

1/4 cup water

salt

Instructions:

1. Make the salsa by heating olive oil in a small skillet. Add the corn and tomatoes and sauté for two minutes. Add the chili powder, sugar, vinegar and water. Stir and season with salt. Cook until the water has evaporated. Cover and keep warm.

2. Preheat broiler to high with a rack in the top of the oven. Arrange pepper halves on a baking sheet and flatter. Drizzle with 1 teaspoon olive oil. Place under the broiler and cook until charred, about five minutes. Remove and place peppers in a paper bag or bowl covered with tin foil and let them steam for 10-15 minutes.

3. Meanwhile arrange the eggplant, zucchini, and summer squash coins in a single layer on the baking sheet. Drizzle with olive oil, salt, and oregano. Place on a rack in the middle of the oven and broil. Once golden, about 2-3 minutes, turn and continue to cook for 2-3 minutes. Remove from the oven and turn off the broiler.

4. Peel the skins off the red pepper and discard.

5. Stack the vegetables and top with goat's cheese and smokey corn salsa. Serve.

Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.