Beef and Thyme Bites with Vegetable Stack

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Prepare onion, garlic and cheese. Slice kumara into 0.5cm rounds and eggplant and courgette into 1cm rounds. Toss kumara on first prepared tray, and eggplant and courgette on second prepared tray, both with a drizzle of oil and first measure veggie spices.
2. Season and bake veggies (kumara on top oven rack) for about 23 minutes, until tender and golden. Turn once during cooking. Roll beef and thyme grind into golf ball-sized balls and set aside. Heat a drizzle of oil in a large fry-pan on high heat and cook beef for about 6 minutes, turning occasionally, until browned.
3. Add onion, cook for 2 minutes, then add garlic and second measure veggie spices. Cook for 1-2 minutes, until fragrant.
4. Add wine/first measure of stock to pan and simmer for about 1 minute, until almost evaporated. Add canned tomatoes and stock. Bring to a simmer, reduce heat to medium and simmer for about 8 minutes, until thickened. Stir through Worcestershire sauce and season.
5. While beef simmers, roughly chop lettuce and thinly slice tomato.
6. To serve, stack kumara, summer veggies, lettuce and tomato onto plates and top with beef and thyme bites. Drizzle with remaining sauce and sprinkle with cheese.