Very often recipes spin around in my head for weeks before they actually come to anything. I taste something I like and it triggers my imagination … this was one of those occassions. I was vegetarian for many years before I went back to eating meat again. I believe its the years spent as a vegetarian that has resulted in my ability to spice and flavour food. Michelle and I eat lunch together a lot and we enjoy the lightness that comes with a vegetarian lunch.
I first ate a dish very similar to this in Singapore many years ago, I remember the vibrant yellow courgette that I’d never seen before. Nowadays of course we grow these in pots in our own gardens. For the stack itself I’d recommend that you use the vegetables that you like to eat, mixing it up by using a variety of different colours (we used purple and white aubergine, yellow and green courgettes, yellow and red peppers and a red onion).