Next Step Up From Ks Garden Vegetable Salad Stacker Recipes

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GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

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.

EGGPLANT PARMESAN STACKS



Eggplant Parmesan Stacks image

Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
Coarse salt
1 cup plus 3 tablespoons extra-virgin olive oil
3 garlic cloves, very thinly sliced
6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
1/3 cup thinly sliced fresh basil
4 ounces fresh mozzarella, thinly sliced and torn into small pieces
3/4 cup freshly grated Parmesan cheese, plus shavings for serving

Steps:

  • Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
  • Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
  • Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.

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