Roasted Vegetable Stack Recipe

Name: Roasted Vegetable Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425u00b0F, coat 2 baking sheets with nonstick cooking spray.
2
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.
3
Remove from the oven and reduce the oven temperature to 350u00b0F, 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.
4
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.
5
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.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetable Stack falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Stack

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