Baked vegetable tower with grilled goat's cheese recipe

Ingredients

• 3 red peppers
• 3 yellow peppers
• 4 large portobello mushrooms
• 900 g spinach
• 2 sweet potatoes
• 2 aubergines
• 4 circles of goat's cheese
• 8 cherry tomatoes for garnish
• knob of butter
• Groundnut oil and olive oil for drizzling
• 6 small red onions
• dash of red wine or balsamic vinegar
• 4 tbsp of white sugar

Method

1. Heat the oven to 225°C. Halve the red and yellow peppers, arrange them on a tray, add a light coating of olive oil and black pepper, and roast for 15 minutes. Leave them to cool enough to handle.
2. Warm a little groundnut oil with some of the butter in a frying pan. Season the underside of each mushroom and cook the mushrooms briefly on both sides. Add them to the pepper tray and roast for another 10 minutes.
3. Wilt the spinach in a separate pan with a little groundnut oil and butter, then drain away any excess liquid.
4. Cut the peeled sweet potatoes into thick rounds. Soften them in a microwave for 3 minutes, season them, then fry them in a little groundnut oil until tender. Drain on kitchen paper.
5. Cut four thick rounds from the aubergines, coat them lightly with olive oil, season and fry until tender. Drain them on kitchen paper.
6. For the onion confit, finely chop the red onions and cook them gently in groundnut oil and butter until golden. Stir in the sugar and the chosen vinegar, then continue cooking until browned and sticky. Leave to cool slightly.
7. On a greased baking tray, use four cooking rings to layer mushroom, red pepper, spinach, sweet potato, onion confit, yellow pepper and aubergine. Choose pieces wide enough to sit securely inside the rings.
8. Bake the assembled towers for 10 minutes. Add a round of goat's cheese to each tower and place under the grill until the cheese softens and begins to colour.
9. Move each ring to a serving plate, lift the ring away carefully and finish with the cherry tomatoes.