Roasted Vegetable Stack

Roasted Veggie StackThe last of my Valentine’s Day posts… and probably my favorite.  It’s light and easy to make ahead of time.  I broiled the veggies ahead of time, and then just baked it for 10 mins right before serving.  I used a variety of veggies, but you can mix and match any veggies you want.  It’s a great way to use up leftover eggplant, squash, mushrooms, etc.  You can serve it a variety of ways- plain, in a sandwich, on a bed of pasta, etc.  I made a Roasted Red Pepper Coulis to pour on top, which was a great compliment since I didn’t add roasted red peppers to the stack.


1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tbsp salt
1/2 tbsp ground black pepper
1 tbsp dried thyme
1 tbsp dried parsley
~1/2 eggplant, sliced into 6 1/4 inch thick slices
1 zucchini, sliced 1/4 inch thick slices
1 yellow squash, sliced 1/4 inch thick slices
1 red onion, sliced 1/4 inch thick  slices
6 medium portabello mushrooms
fresh mozzarella cheese, cut into 12 thin slices
1-2 tomatoes, sliced into 12 1/4 inch thick slices


1.  In a large mixing bowl, whisk together the olive oil, vinegar, salt, black pepper, thyme, and parsley.  Add the eggplant, zucchini, squash, onion, and mushrooms- toss well so all the veggies are evenly coated.   Let this sit for at least 2 hours (I left mine overnight in the fridge, and stirred it every few hours).

2.  Place the marinated veggies in a single layer on a tray that you can use under the broiler.  Broil each side until it turns brown (in my oven, this is ~8 mins per side).

3.  Once all the veggies are broiled, create the 6 veggie stacks in a baking dish.  I used the following order (bottom to top): eggplant, onions, mozzarella, tomato, zucchini, yellow squash, mozzarella, tomato, portabello

4.  Bake at 400 F for 10 mins.  Optional: I poured the Roasted Red Pepper Coulis on top before serving.


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