"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veggie Stacks Recipe

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This recipe for Veggie Stacks, by , is from The Calvanico Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Calvanico
Added: Monday, March 24, 2008


3 Large Portobello Mushroom Caps
1 Package Baby Spinach
1 Clove Garlic
1 Tsp Red Pepper Flakes
1 Medium Eggplant
1 Medium Zucchini
1 Large Tomato
3 thick (1/4 inch) slices of Part Skim Mozzarella Cheese
2 Tbsp Balsamic Vinegar

Pre-heat Oven to 350

Slice Egglant into 6 thick slices
Slice Zucchini into 6 slices
Slice Tomato into 3 thick slices
Saute spinach with chopped garlic, red pepper and 1 tsp olive oil - set aside
Saute Eggplant, Zucchini and Portobello Mushroom Caps in a little olive oil until tender and cooked through
In Gratin Dish Layer
Portobello Caps on Bottom, on top of each Cap place one Eggplant Slice then one Zucchini slice
repeat with another Eggplant Slice and another Zucchini Slice
Top each of the 3 stacks with 1/3rd of the cooked Spinach
Place one Tomato Slice on each stack
Season with Salt and Pepper
Drizzle with Balsamic Vinegar

Bake in Oven for approx 20 minutes until warmed through
Place one slice of Mozzarella cheese on each Stack
Bake again for another 10 - 15 minutes until cheese is melted and bubbly

Serve with Brown Rice

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Great for leftovers, stuff into a pita for healthy sandwich




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