VEGETABLE STACKS
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 24 vegetables stacks
Number Of Ingredients 9
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
Mushrooms, red peppers and eggplant collide in our Roasted Vegetable Stack. This low-calorie Roasted Vegetable Stack is high in Vitamins A and C.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brush vegetables and polenta with dressing; let stand at room temperature 1 hour.
- Heat oven to 425ºF. Spread vegetables into single layer on baking sheet sprayed with cooking spray.
- Bake 8 to 10 min. or until tender, turning vegetables after 5 min. Remove from oven. Place polenta in single layer on separate baking sheet sprayed with cooking spray; bake 1 min. on each side.
- Top 4 polenta slices with eggplant slices, onions, half the cheese, peppers and mushrooms; cover with remaining cheese and polenta slices.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
ROASTED VEGETABLE NAPOLEONS
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.
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
ROASTED VEGETABLE STOCK
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
Provided by Chef Kate
Categories Stocks
Time 5h20m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
- Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
- Fill with water and place on the stovetop on medium high heat.
- Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
More about "roasted vegetable stack recipes"
EASY OVEN-ROASTED VEGGIE STACKS - THE FITCHEN
From thefitchen.com
5/5 (1)Category AppetizerServings 8Total Time 30 mins
- Using a wooden skewer, stack vegetables in this order (or however you prefer): red pepper, portobellow, onion, yellow squash, zucchini, yellow squash, zucchini.
ROASTED VEGETABLE STACKS • KATH EATS
From katheats.com
5/5 (1)Category LunchServings 2Total Time 1 hr 50 mins
- Line two medium baking sheets with parchment and one extra, smaller baking sheet. Set aside.
- Slice the acorn squash and sweet potato about an inch thick across. Try to cut them so that you get a large cross section for stacking. After trimming the cauliflower, cut into cross sections to form steaks. Finally, thinly slice the apple.
HIGH-PROTEIN TINNED FISH RECIPES - WHAT TO MAKE WITH TINNED FISH
From womenshealthmag.com
3 RECIPES TO WAKE UP WINTER SQUASH - THE SAN DIEGO UNION-TRIBUNE
From sandiegouniontribune.com
ROASTED AUBERGINE STACKS | ITALIAN RECIPES | GOODTO
From goodto.com
10 BEST BAKED VEGETABLE STACK RECIPES | YUMMLY
From yummly.com
SHEET PAN ROASTED VEGETABLE POLENTA STACKS - A SPICY …
From aspicyperspective.com
ROASTED VEGETABLE STACKED ENCHILADAS - THE ROASTED …
From theroastedroot.net
ROASTED FALL VEGETABLE SALAD - ALLRECIPES
From allrecipes.com
ROASTED VEGETABLE STACK WITH GRIDDLED HALLOUMI CHEESE …
From bbc.co.uk
STACKED VEGETABLE ENCHILADAS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HERB ROASTED VEGETABLES | SCHNUCKS
From nourish.schnucks.com
ROAST VEGETABLE STACK - KITCHEN THINGS RECIPES
From recipes.kitchenthings.co.nz
ROAST VEGETABLE STACK RECIPE - 9KITCHEN
From kitchen.nine.com.au
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
VEGAN ROAST VEGETABLE STACKS – SUPER EASY TAPAS IDEAS
From thespanishradish.com
MEDITERRANEAN ROASTED VEGETABLE & HALLOUMI STACK RECIPE
From mediterraneandietrecipes.net
VEGGIE STACK WITH BASIL RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGETABLE LASAGNA STACK FOR ONE | WHOLEFULLY
From wholefully.com
THE BEST TEMPERATURE TO ROAST VEGETABLES - SIMPLY RECIPES
From simplyrecipes.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
51 VEGETABLE SIDE DISHES THAT LAUGH IN THE FACE OF BOREDOM - MSN
From msn.com
ROASTED VEGETABLES WITH CREAMY COCONUT DRESSING RECIPE
From cooking.nytimes.com
I MADE THE VIRAL 'MARRY ME' CHICKEN, THE PERFECT FALL MEAL - INSIDER
From insider.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED) - TASTE OF …
From tasteofhome.com
WHY SINGLE-INGREDIENT COOKBOOKS HOLD A SPECIAL PLACE IN MY HEART …
From salon.com
You'll also love