Vegan Mediterranean Style Vegetable Stacks with Vegan Aioli

Slice the eggplant and kumara into ¼ inch rounds, slice the capsicum and zucchini into similar sized pieces, cut the red onion into rings and remove the centre stalk from the mushrooms.

Combine the olive oil, thyme leaves, CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Mushroom Liquid Concentrate, lemon juice and honey and whisk to emulsify. Brush generously all over the vegetables, then chargrill or bake in batches until just tender.

Slice the vegan cheese and layer with the vegetables to make colourful stacks, securing with a metal skewer. Arrange on a lined baking tray and bake in a hot oven for 10-15 minutes until hot and the cheese is bubbling. Baste during cooking with remaining black garlic oil.

For the aioli, combine the chickpea juice, mustard and vinegar in a mini food processor or blender and blitz until well mixed. With the motor running slowly add the oil and blend until smooth and creamy. Add the CHEF® Black Garlic Paste and season well.

Toss the rocket and baby basil leaves with the lemon juice, and olive oil.

Plate the hot vegetable stacks and serve with the vegan aioli dressing and baby basil leaves. Sprinkle with toasted seeds and serve with rocket salad greens on the side.