Code on the Platter

Ingredients

• 1 zucchini
• 1 eggplant
• 2 red bell peppers
• 2 yellow bell peppers
• 2 large waxy potatoes
• 2 tbsp olive oil
• 1 tsp coarse sea salt
• freshly ground black pepper
• 1 sprig rosemary (optional, for aroma)

Method

1. Preheat the oven to 200°C.
2. Slice the zucchini, eggplant, and potatoes into long, straight slices about 1 cm thick.
3. Halve the bell peppers, remove seeds, and cut into long strips 2-3 cm wide.
4. Place all vegetables on a baking tray lined with parchment. Drizzle with olive oil, salt, and pepper.
5. Roast vegetables for 25 minutes until cooked and lightly colored. Let cool briefly.
6. On a rectangular platter or board, lay out the potato slices tightly side by side as the 'book spine.'
7. Stack alternating layers of zucchini, eggplant, and peppers in straight, even rows, creating a stylized book spine with clear 'layers.'
8. Optionally garnish with a rosemary sprig diagonally across the stack, as a nod to a bookmark.

Serving notes

• Serve on a crisp, white rectangular platter for the book effect.
• Slice portions from the stack at the table, like opening a law book.