Roasted Veggie Stack Recipes

ROASTED-VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
• Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
• Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

ROASTED VEGETABLE STACK

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.

ROASTED VEGETABLE STACK

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.

ROASTED VEGGIE STACK

Steps:

• Preheat oven to 375 degrees F.
• Thinly slice the potatoes, keeping the skin on.
• Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
• In a large pot, simmer the potatoes and squash slices for 10 minutes.
• Strain the slices and set aside.
• Thinly slice the tomato and the mozzarella.
• Prepare a baking pan by covering it with tin foil and greasing the bottom.
• For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
• Secure the stacks with toothpicks so they will not slip when in the oven.
• Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
• Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.