Veggie Stacks Recipe
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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
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Number Of
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Number Of
Servings:3 |
Preparation
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Preparation
Time:30 Minutes |
Personal
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Personal
Notes: Great for leftovers, stuff into a pita for healthy sandwich
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