Roasted Veggie Stack
The roasted veggie stack is a versatile dish that can be customized with your favorite vegetables and toppings.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Veggie Stack
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Slice the eggplant, zucchini, red bell pepper, yellow bell pepper, and red onion into 1/4-inch thick slices.
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Arrange the sliced vegetables on a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
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Remove from the oven and let the vegetables rest for 5 minutes.
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To assemble the stack, start with a slice of eggplant, followed by a slice of zucchini, red bell pepper, yellow bell pepper, and red onion. Repeat the layers until all the vegetables are used.
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Top the stack with fresh basil leaves and crumbled goat cheese.
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Serve the roasted veggie stack warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
