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
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 EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
ROASTED VEGGIE STACK
Make and share this Roasted Veggie Stack recipe from Food.com.
Provided by abigler_06
Categories Vegetable
Time 1h5m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Thinly slice the potatoes, keeping the skin on.
- Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
- In a large pot, simmer the potatoes and squash slices for 10 minutes.
- Strain the slices and set aside.
- Thinly slice the tomato and the mozzarella.
- Prepare a baking pan by covering it with tin foil and greasing the bottom.
- For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
- Secure the stacks with toothpicks so they will not slip when in the oven.
- Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
- Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.
Nutrition Facts : Calories 203.8, Fat 7.1, SaturatedFat 1, Sodium 594.6, Carbohydrate 36, Fiber 5.6, Sugar 6.7, Protein 3.3
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
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