GARDEN VEGETABLE STACK RECIPE
Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
- Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
- Drizzle with remaining dressing; top with basil.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
ROASTED VEGETABLE STACK
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
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
VEGETABLE STACKS
I am sorry but I cannot remember which magazine I got this recipe from. They are amazing and present so well when entertaining. I grill the vegetables the day before, and assemble on the day I am serving. I warm them in the oven. Also I have used the broiler to prepare the vegetables instead of the barbecue.
Provided by Mitymom
Categories Vegetable
Time 50m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding.
- Stir together the ricotta, thyme, salt and pepper in a small bowl.
- Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
- Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.
Nutrition Facts : Calories 397.9, Fat 31, SaturatedFat 10.1, Cholesterol 45.5, Sodium 279.5, Carbohydrate 18.3, Fiber 5.7, Sugar 8.3, Protein 15
ROASTED VEGETABLE STACK
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
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
CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
GRILLED CHICKEN AND VEGETABLE STACKS
Make and share this Grilled Chicken and Vegetable Stacks recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a char-grill (broiler) or barbecue over high heat. Place the chicken, capsicums, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill or barbecue before adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.
Nutrition Facts : Calories 263.7, Fat 20.6, SaturatedFat 3, Cholesterol 7.6, Sodium 224.3, Carbohydrate 20.6, Fiber 6.1, Sugar 8.7, Protein 3.3
TOFU-VEGETABLE STACK
When it comes to vegetarian meals, veggies and tofu are a true power couple. Here, fresh herbs and a turn on the grill add big flavor to the classic combo.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Line a plate with paper towels or a clean kitchen towel. Place tofu on towels and top with another plate; weigh down with canned goods or a heavy skillet. Refrigerate 2 hours (or up to 8 hours). Cut crosswise into 8 slices.
- Whisk together oil, lemon juice, and parsley; season with salt and pepper. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush both sides of tofu, zucchini, and eggplant with oil and season with salt and pepper. Grill until cooked through, about 3 minutes per side, working in batches if necessary.
- To assemble, lay an eggplant slice on each plate, then top with tofu and zucchini; repeat. Drizzle each stack with dressing and serve with lemon wedges.
Nutrition Facts : Calories 194 g, Fat 13 g, Fiber 5 g, Protein 9 g, SaturatedFat 2 g
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