ROASTED VEGETABLE STACK

Roasted Vegetable Stack image

Mushrooms, red peppers and eggplant collide in our Roasted Vegetable Stack. This low-calorie Roasted Vegetable Stack is high in Vitamins A and C.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

4 eggplant slices (1/2 inch thick)
4 portobello mushrooms, stems and gills removed
2 red peppers, quartered
1 small onion, cut into 4 slices
8 oz. (1/2 of 16-oz. pkg.) refrigerated polenta, cut into 8 slices
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

Brush vegetables and polenta with dressing; let stand at room temperature 1 hour.
Heat oven to 425ºF. Spread vegetables into single layer on baking sheet sprayed with cooking spray.
Bake 8 to 10 min. or until tender, turning vegetables after 5 min. Remove from oven. Place polenta in single layer on separate baking sheet sprayed with cooking spray; bake 1 min. on each side.
Top 4 polenta slices with eggplant slices, onions, half the cheese, peppers and mushrooms; cover with remaining cheese and polenta slices.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g