Vegetable Mountain

There are people in my house who would turn their noses up at certain vegetables and gobble down bowls full of others. Sometimes I can get them to try something they swear they hate if I hide it with other things. Only then does a vegetable hater discover they don’t dislike something as much as they thought.

Vegetable Mountain is the perfect way to use up small bits of vegetables and get some eaten by all. The best base of the mountain is potatoes since it is universally the favorite and if it is at the bottom they have take some real veggies in order to get to the starchy base.

This mountain started with thinly sliced new potatoes cooked in a fry pan with a bit of water until soft and then allowed to crisp up a bit as the water cooks away. The next layer is oven roasted cauliflower, followed by pan sautéed zucchini, blanched sugar snap peas, green peas and topped with a bit of oyster mushrooms.

The secret is to salt and pepper each vegetables well when cooking them individually and then assemble it all at once. Vegetable Mountain can be eaten hot or at room temperature. Any veggies can be used and the more color the better. I wish I had some roasted red pepper to add to this one.

Note:  Despite the best laid plans Carter still picked out the cauliflower and mushrooms.