Stack up your veg for this tasty veggie treat from Lynsey de Paul
1. Cut the peppers in half and place on a baking tray, drizzle with olive oil and sprinkle with black pepper. Bake in the middle of the oven for 15 minutes at 225°C. Remove and leave to cool.
2. Put a drizzle of groundnut oil and a knob of butter in a pan. Peel the mushrooms and put salt on the underside of each one. Place the mushrooms in the pan and par-cook on each side for 1-2 minutes.
3. Add the mushrooms to the peppers and bake the lot for a further 10 minutes.
4. Melt a splash of groundnut oil and a knob of butter in a pan with the spinach and cook until wilted.
5. Peel the sweet potatoes and slice into thick circles. Microwave for 3 minutes on high to soften, then season with salt and pepper and cook in a pan with a splash of groundnut oil until soft. Put on a plate covered with kitchen towel to soak off excess oil.
6. Cut the aubergines into 4 circles about one quarter to a half inch thick and pat with olive oil. Season then fry until soft then place on a plate with kitchen paper to soak off the excess oil.
7. To make the confit, finely chop the onions and cook in groundnut oil and butter until golden brown. Add red wine or balsamic vinegar and sugar then leave to brown. Pour into a dish to cool.
8. To make the vegetable towers stack the vegetables in a vegetable ring in the following order: mushroom, red pepper, spinach, sweet potato, red onion confit, yellow pepper and aubergine.
9. Put the towers in the oven on baking tray greased with oil and butter and bake for 10 minutes to cook and settle in the cooking ring.
When making the tower, make sure that your vegetables are large enough to fit properly in the cooking circle, if they are too small they won't stack properly.
10. Top with goat's cheese and grill until soft with a slightly browned top.
11. Remove baking tray from oven and place the tower still in ring in middle of dinner plate. Remove ring and garnish with cherry tomatoes.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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