Imagine a culinary creation that's not just a meal, but a work of art – the Lemon Rosemary Vegetable Stack with Lentils and Creamy Horseradish Vinaigrette is about to revolutionize your plant-based cooking! This visually spectacular dish combines roasted vegetables, protein-packed lentils, and a zesty vinaigrette that will make your taste buds dance with excitement. Perfect for impressing dinner guests or treating yourself to a gourmet experience, this recipe proves that vegan cuisine can be both stunning and incredibly delicious.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cooked lentils
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon horseradish
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and slicing zucchini, eggplant, and bell pepper into uniform 1/4-inch thick rounds. Pat the vegetable slices dry with paper towels to ensure proper roasting.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- In a small mixing bowl, whisk together olive oil, lemon juice, chopped fresh rosemary, salt, and pepper to create a marinade. Brush the vegetable slices generously with this mixture, ensuring even coating.
- Arrange the marinated vegetable slices in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until vegetables are tender and lightly caramelized.
- While vegetables are roasting, warm the pre-cooked lentils in a small saucepan over medium heat. Season with a pinch of salt and pepper.
- For the creamy horseradish vinaigrette, whisk together horseradish, additional lemon juice, and a touch of olive oil until smooth and well combined.
- To assemble, layer roasted vegetables alternately with warm lentils, creating a vertical stack on each serving plate. Drizzle the creamy horseradish vinaigrette over the top.
- Garnish with additional fresh rosemary sprigs and serve immediately while vegetables are warm and vibrant.
Tips
- Slice Uniformity is Key: Use a sharp knife or mandoline to ensure all vegetable slices are exactly 1/4-inch thick. This guarantees even roasting and a professional presentation.
- Pat Vegetables Dry: Remove excess moisture from vegetable slices to achieve that perfect caramelized roast. Paper towels are your secret weapon!
- Marinade Magic: Don't rush the marinating process. Let the vegetables soak up the lemon and rosemary flavors for maximum taste impact.
- Oven Positioning: Use the middle rack for even heat distribution and prevent burning.
- Vinaigrette Temperature: Serve the horseradish vinaigrette at room temperature to preserve its vibrant flavors.
- Aesthetic Assembly: When stacking, alternate vegetables for a visually striking presentation that's as beautiful as it is delicious.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
