• 3 English Muffins- split in half
  • 12 Slices of mozzarella cheese
  • 18 Cherry tomatoes- halved
  • 1 Red capsicum sliced into 6 rings
  • 2 Small zucchinis sliced into thin sliced- use a mandolin if available
  • Basil
  • Olive oil
  • Salt and pepper to season


Elevate your mealtime with these Mediterranean inspired vegetable stack nestled in crispy English muffin cases. This dish combines cooked off veggies with gooey mozzarella, which develop a deep caramelization in the oven for added taste. Their dainty presentation makes for a great appetizer for guests, or for a special treat for yourself!


  1. Using a non-stick pan, heat to medium and add a drizzle of olive oil.
  2. Cook off the capsicum rings until they just start to char on the outside.
    Remove from the pan and set aside.
  3. Cook off half of the zucchini slices, just until they start to soften, then remove from the pan and set aside.
  4. Place one half of the muffin, bottom down into the muffin tin. Repeat to fill all muffin holes.
  5. Begin to layer the ingredients on top of the base of each muffin, starting with a slice of mozzarella, followed by the capsicum ring, the softened zucchini, tomatoes another slice of mozzarella and finish with the uncooked zucchini.
  6. Drizzle a small amount of olive oil over the top followed by some salt and cracked pepper.
  7. Bake for 20 to 25 Minutes until the zucchini starts colour.
  8. Serve warm, optional to garnish with basil leaves.

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