Garden Vegetable Stack Recipes

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GARDEN VEGETABLE STACK RECIPE



Garden Vegetable Stack Recipe image

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

2 large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 6 slices
1/3 cup KRAFT Zesty Italian Dressing, divided
1 large red onion, cut into 6 slices
1 seedless cucumber, cut into 12 slices
6 fresh basil leaves

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

VEGETABLE STACKS



Vegetable Stacks image

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

1/2 cup olive oil
1 large eggplant, cut in 12 slices (1/2 inch thick)
3 medium zucchini, cut in 24 slices (1/4 inch thick)
3 medium red onions, cut in 12 slices (1/3 inch thick)
2 large tomatoes, cut in 6 slices (1/2 inch thick)
3/4 cup ricotta cheese
salt and pepper
2 teaspoons fresh thyme, chopped
1/2 lb mozzarella cheese, cut in 6 slices (1/4 inch thick)
6 sprigs fresh rosemary

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

VEGETABLE STACKS



Vegetable Stacks image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 24 vegetables stacks

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for the pan
10 baby Yukon Gold potatoes, ends trimmed, sliced 1/2 inch thick (24 rounds)
8 Campari tomatoes, sliced 1/4 inch thick (24 rounds)
1 long Chinese eggplant, sliced 1/4 inch thick (24 rounds)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Chopped fresh parsley, for topping

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



Roasted Vegetable Stack image

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

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

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

VEGETARIAN TORTILLA STACK



Vegetarian Tortilla Stack image

"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 teaspoons olive oil
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 cups salsa
5 flour tortillas (8 inches)
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup pickled jalapeno slices
5 tablespoons sliced ripe olives

Steps:

  • Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.

ROASTED VEGETABLE NAPOLEONS



Roasted Vegetable Napoleons image

Categories     Potato     Tomato     Appetizer     Side     Roast     Vegetarian     Mozzarella     Ricotta     Rosemary     Eggplant     Zucchini     Winter     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
1 pound eggplant, cut crosswise into 1/3-inch-thick slices
1 1/4 pounds zucchini, cut crosswise into 1/3-inch-thick slices
4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices
2 medium red onions cut into 1/3-inch-thick slices
1 pound medium red potatoes, cut into 1/3-inch-thick slices
3/4 cup ricotta
1 1/2 teaspoons chopped fresh thyme leaves
1/2 pound mozzarella, cut into six 1/4-inch-thick slices
6 fresh rosemary sprigs
Accompaniment: orzo (rice-shaped pasta)

Steps:

  • Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
  • Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
  • In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
  • Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
  • Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.

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