Recipe by Alaina Barron, Natural Chef and Spirit Rock Retreat Cook
1 head garlic, peeled
1 bay leaf
1 sprig fresh rosemary
2 large red bell peppers sliced in half lengthwise, seeds and pith removed
1 medium eggplant sliced into ½-1-inch rounds
2 small zucchini sliced lengthwise into ½-inch thick slices
2 pattypan squash sliced into ½-1-inch rounds
1 red onion sliced into ½-1-inch rounds
8 cremini mushrooms, cleaned (leave whole)
½ pound fresh mozzarella, sliced into ½ inch rounds
1 bunch basil leaves picked, stems removed
Salt & pepper
Balsamic vinegar (the higher quality the better!)
You'll also need small bamboo skewers
In addition to being a Spirit Rock retreat cook, Alaina Barron is the founder of Barroness Home Chef, a personal chef service in Marin and Sonoma counties. Visit Alaina's website for more information, www.barronesshomechef.com or send her an email at firstname.lastname@example.org. If you share or republish this recipe, please credit Alaina Barron as the recipe's creator. Thank you!
- Preheat oven to 420°F.
- Braise garlic: Place garlic in a small saucepan and cover with olive oil. Add rosemary and bay leaf. Simmer on low until garlic is soft. Take off the heat and set aside.
- Drizzle all vegetables with olive oil, salt and pepper. Place in a baking dish and roast in oven until browned. Some veggies will cook quicker than others, so you’ll need to monitor them. Roasting will take 20-40 minutes. The onion will cook quickest, the peppers will take the longest. When the vegetables are browned, remove them from the oven.
- When veggies are cool enough to handle, begin stacking in this order: Place red pepper on the bottom, followed by eggplant, zucchini, pattypan squash, mozzarella, whole basil leaf, and onion. Skewer two mushrooms then insert skewer into veggie stack.
- Top each stack with 1 tbsp. garlic oil, 2 cloves of braised garlic, and a drizzle of balsamic, or to your liking.