Roasted Vegetable Stacks|
Recipe Submitted By Cheri Sicard of Fabulous Foods
"If you're looking for a vegetarian entree that's guaranteed to impress, look no further. Roasted marinated vegetables are stacked with cheese and baked for an unforgettable meal. This is one recipe that looks as good as it tastes! You can also grill the vegetables instead of roasting them. I've made this recipe with great success on camping trips, by grilling the vegetables, then placing the stacks on a small baking pan and returning to the covered grill until the cheese melts."
1 tablespoon garlic, chopped or pressed
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon basil
2 large Portabella mushrooms
4 slices eggplant, 1/3 inch each
1 yellow squash, cut into 1/3 inch slices
2 slices red onion, 1/3 inch each
4 thick slices of tomato (preferably Beefsteak tomato)
4 slices of cheese (either Swiss, Muenster or Mozzarella or any combo thereof)
2 tablespoons grated Parmesan cheese
2 stalks fresh rosemary
Combine all marinade ingredients. Chop vegetables. In a large bowl, pour marinade over all vegetables except mushrooms and tomatoes. Let sit for about 1/2 hour. Pour marinade on mushrooms only five minutes before roasting, otherwise they will absorb too much. The tomatoes don't need to be marinated, it will only make them fall apart. Preheat oven to 450°F. Brush a baking sheet with oil. Remove vegetables from marinade and arrange in a single layer on the baking sheet. Roast for 10-15 minutes or until browned and tender.
Note: tomatoes need to roast for only 3-5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet. You can alternatively grill the vegetables.
You can prepare up to this point up to two days ahead of time. Store the vegetables in single layers between sheets of plastic wrap in the refrigerator.
When you're ready to bake the stacks, proceed as follows. Oil a baking sheet and place Portabella mushrooms on the sheet. Sprinkle Parmesan over the Portabellas. Top with one slice of eggplant, one slice of tomato, a slice of cheese, onion slice, squash, more cheese squash etc. finishing with the second slice of eggplant. Insert a metal or wooden skewer through the center of each stack from top to bottom. Take a stalk of rosemary and trim off the bottom leaves. Insert rosemary stalk next to skewer and bake stacks for about 5 minutes or until cheese is melted and vegetables are heated through. Carefully transfer stacks to serving plate and carefully pull out skewers.
Cheri likes to serve these stacks on a bed of angel hair pasta with pesto sauce.
Serves 2 (Multiply as needed, great for crowds!)
Cheri Sicard is the editor and co-creator of Fabulous Foods, a website devoted "to inspire people to put down the mouse and get back into the kitchen." Fabulous Foods offers a wide range of recipes and wonderful features, including chef and celebrity interviews, tips, message boards, and much more. Life's too short to eat anything but Fabulous Foods