Jamaican Vegetable Stack




Preparation time: 10 min




  • ⅛ tsp dried thyme
  • ⅛ tsp dried cinnamon
  • ⅛ tsp ground allspice
  • ⅛ tsp ground black pepper
  • ⅛ ground red cayenne pepper
  • ½ medium zucchini, sliced long-ways
  • ⅓ small onion, quartered
  • 1 tablespoon of chopped red capsicum
  • 1 medium mushroom quartered
  • 1 tsp balsamic vinegar
  • 50g mixed green lettuce 
  • Low calorie vegetable spray oil


  1.  Combine spices in a large ziplock plastic bag. Add zucchini, onion, capsicum, mushrooms and vinegar. Seal and shake well to coat.
  2.  Lightly oil a large non-stick skillet with the spray oil. Add the vegetables mixture and sauté for 5 minutes or until vegetables are tender, adding a small amount of water if necessary to prevent from sticking. Remove from heat once cooked. 
  3.  Stack the vegetables on a bed of mixed green lettuce.

Allergens and Intolerances

  • Please check ingredients and allergen declaration on all food packaging to ensure it is suitable for your dietary requirements.