Garden Vegetable Stack Food

VEGETABLE STACKS

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
• Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

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.