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Roasted Veggie Stacks
With Mozzarella


Roasting veggies gives them a richer, sweeter taste and a soft texture. I like to stack the veggies because it reminds me of eating a roasted veggie sub sandwich without the bread!

Note: Use any veggie for this recipe. A slice of tomato or a drizzle of marinara sauce adds a new component and keeps the dish fresh.

Makes 4 Servings
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes

For the stacks
1 medium eggplant, sliced into (6) ½-inch thick rounds
4 large Portobello mushrooms, stem and gills removed
1 large red bell pepper, seeded and cut into quarters
1 tablespoon olive oil
1 teaspoon dried oregano flakes
Salt and freshly ground pepper
4 (1-ounce) slices reduced-fat mozzarella cheese

Preheat the oven to 375 degrees. Coat a baking sheet (with lip) with vegetable oil spray. Place the eggplant slices, Portobello mushrooms (stem side down) and red pepper pieces onto the baking sheet. Sprinkle with olive oil and season with oregano, salt and freshly ground pepper. Roast until the veggies are soft, about 20 to 25 minutes. Remove from the oven.

Rearrange the veggies into stacks. Flip the mushrooms so that they form a shallow bowl for the remaining vegetables. Top each one with a slice of eggplant and red pepper. Place a slice of cheese on each stack. Cut the remaining 2 slices of eggplant in half and top each stack with those pieces. Place the baking sheet back into the oven and cook until the cheese has melted, about 3 to 5 minutes.

To serve, place the stacks of veggies on a serving platter. Garnish with a grind of fresh pepper and an additional splash of great tasting olive oil.