Best Roasted Vegetable Stack Recipes

ROASTED VEGETABLE STACK

Roasted Vegetable Stack image

Make and share this Roasted Vegetable Stack recipe from Food.com.

Provided by lilkittykt

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant, cut lengthwise into 6 slices
1 medium zucchini, cut lengthwise into 4 slices
1 large yellow squash, cut lengthwise into 4 slices
1 large red bell pepper, cut into 1/2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil
3/4 cup finely shredded part-skim mozzarella cheese
1/4 cup tomato sauce

Steps:

Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.

Nutrition Facts : Calories 220.7, Fat 9.9, SaturatedFat 5.9, Cholesterol 36.8, Sodium 689.3, Carbohydrate 18.7, Fiber 7.3, Sugar 8.4, Protein 17.4

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

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