Veggie Stack A Vegetarian Side Or Main Course 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.

VEGGIE STACK - A VEGETARIAN SIDE OR MAIN COURSE

Steps:

• Preheat oven to 350 degrees F.
• Slice the vegetables with the slicing blade of a food processor or a mandoline to ensure even cooking.
• For easy assembly, place both foil pans side by side on the counter and assemble them together. The veggies should be divided equally in separate piles. You will be halving all the ingredients between both pans.
• Place one tablespoon of pizza sauce on the bottom of each loaf pan.
• Place eggplant slices in each pan on top of pizza sauce. Brush lightly with oil.
• Place the potato slices in each pan on top of the eggplant layer. Brush lightly with oil.
• Sprinkle with half the garlic slices on top of the potato layer in each pan.
• Place the mushroom slices in each pan on top of the garlic layer. Brush lightly with oil.
• Place the carrot slices in each pan on top of the mushroom layer. Brush lightly with oil.
• Spread second tablespoon of pizza sauce over the carrot layer.
• Place the leek slices in each pan on top of the pizza sauce layer.
• Place the yam slices in each pan on top of the leek layer. Brush lightly with oil.
• Sprinkle with remaining garlic slices.
• Place the zucchini slices in each pan on top of the garlic slices. Brush lightly with oil.
• Spread zucchini layer with remaining tablespoon of pizza sauce.
• Finally - top each pan with tomato slices.
• Pour 1/8 cup (2 tablespoons) of the onion soup over the tomato slices in each pan.
• Bake 45 minutes at 350 degrees F until potato layers are soft. Test with a skewer.
• Remove from oven and allow to rest for 10 minutes before serving. This will allow any of the juices to be reabsorbed into the cooked veggies.
• TO SERVE: Place a warm dinner plate on top of loaf pan and flip it quickly - slide pan up gently so that the stacked veggies retain the loaf shape.