Cooking Steps

These make for a very substantial, beautiful looking main which, come to think of it, is actually totally vegan too!

Ingredients (serves 4):

4 large sweet potatoes (ordinary work well too but are only allowed on the Paleo diet if you are lean and active!)

1 large European Green Courgette

1 large Yellow Courgette

1 large Aubergine (Egg plant)

1 large Fresh Beetroot

Sea salt & Ground Black pepper

Olive Oil

Cooking Method

Preheat the oven to 180 Deg C (360F) then scrub the sweet potatoes and leave the skin on. Rub some olive oil and a sprinkle of salt over your whole potatoes and place them in the microwave for 5-7 mins. The microwaving step is optional but this means that you get fluffy potatoes without over cooking the other more delicate ingredients and when they are slightly warm they are easier to ‘stuff’

Once cooled, cut a thin slice off the bottom of your potato so that it sits nice and flat on your surface. Then place equally sized wooden spoons either side of your potato. I used over sized chopsticks which were ideal as they are square but wooden spoons would work well too. Slice your potatoes in 3-5mm slices, the wooden spoons act as a guide so that you don’t cut through the last ½-1cm of potato so you effectively have potato hedgehogs.

Slice each of your vegetables into very very thin slices. For best results use a cheese slicer or potato peeler or if you have a steady hand you can manually slice 1mm slices. Squeeze each slice in between the slices of your potato in a repeating colour pattern. If your potatoes become too difficult to stuff you can always remove a slice or two to make room for the other veggies.

Drizzle with olive oil and salt & black pepper and Roast for about half an hour (more if you haven’t microwaved them) or until they are golden brown.

I served with a rich home made tomato, basil & red wine sauce, some wilted spinach and steamed broccoli. My Vegan guests were very pleased and I’m definitely cooking this again!