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Roasted Vegetable Stacks
Recipes
Roasted Vegetable Stacks
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 1 medium eggplant
  • 1 large zucchini squash
  • 2 medium red (or yellow) bell peppers
  • 4 whole portabella mushrooms
  • ½ cup extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 2 medium sweet potatoes
  • 1 large fresh red beet
  • 1 cup alfalfa sprouts (optional)

Steps

    1. Preheat oven to 400°F. Line two baking sheets with foil. Cut eggplant and zucchini into ½-inch-thick slices. Cut bell peppers vertically into fourths and remove seeds and core. Remove center brown gills from mushrooms.
    2. Toss eggplant, zucchini, mushrooms, and bell pepper with ¼ cup oil, 1 teaspoon salt, and ¼ teaspoon pepper. Place eggplant mixture on one baking sheet in single layer.
    3. Peel and cut sweet potatoes and beet into ½-inch-thick planks. Toss potatoes and beets with remaining ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place potato mixture on remaining baking sheet in single layer.
    4. Bake eggplant mixture 8–10 minutes or until tender. Bake potato mixture 18–20 minutes or until tender. Let vegetables stand 10 minutes to cool, then stack desired order and top with sprouts if desired. Serve.
    NOTE: One slice of cheese in center of stack would be a great addition.

Amount per ¼ recipe serving: Calories 380, Total Fat 29g, Sat Fat 4g, Trans Fat 0g, Chol 0mg, Sodium 350mg, Total Carb 31g, Fiber 7g, Sugars 15g, Protein 6g, Calc 4%, Iron 10%