Roast Vegetable Stack Recipe

This roast vegetable stack is a colorful and flavorful dish that is perfect for vegetarians and veggie lovers. It features layers of roasted vegetables, including eggplant, zucchini, bell peppers, and tomatoes, stacked together with a creamy goat cheese filling. The stack is then baked until the vegetables are tender and the cheese is melted and golden. It is a versatile dish that can be served as a main course or a side dish.

4.8
18 Rating -
Rate
Vegdiet
30minstotal
30m.total
Roast Vegetable Stack
plan
Bookmark

ingredients serve

Ingredients for Roast Vegetable Stack Recipe

  • 1/2 Eggplant
  • 1 Zucchini
  • 1 Bell Peppers
  • 1 Tomatoes
  • 1 tablespoon Olive Oil
  • 2 ounce Goat Cheese
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Herbs

Directions: Roast Vegetable Stack Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.Slice the eggplant, zucchini, bell peppers, and tomatoes into thin rounds.
  • STEP 3.Arrange the vegetable slices on the baking sheet and drizzle with olive oil.
  • STEP 4.Roast the vegetables for 20-25 minutes or until they are tender and slightly charred.
  • STEP 5.In a bowl, mix together goat cheese, garlic, and herbs.
  • STEP 6.Spread the goat cheese mixture on top of each vegetable slice.
  • STEP 7.Stack the vegetables together, alternating the different types.
  • STEP 8.Bake the vegetable stack for another 10 minutes or until the cheese is melted and golden.
  • STEP 9.Serve the roast vegetable stack as a main course or a side dish.

Cooking Tips

  • You can use any combination of vegetables you like for this recipe.
  • Make sure to slice the vegetables evenly for even cooking.
  • Feel free to add additional herbs or spices to the goat cheese mixture for extra flavor.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the oven or microwave before serving.
  • Serve the roast vegetable stack with a side of crusty bread or a green salad.
Nutrition
value
1621
calories per serving
164 g Fat16 g Protein26 g Carbs16 g FiberOther

Current Totals

  • Fat
    164g
  • Protein
    16g
  • Carbs
    26g
  • Fiber
    16g

MacroNutrients

  • Carbs
    26g
  • Protein
    16g
  • Fiber
    16g

Fats

  • Fat
    164g

Vitamins & Minerals

  • Calcium
    301mg
  • Iron
    6mg
  • Vitamin A
    5177mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    107mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    56mg
  • Vitamin E
    35mg
  • Copper
    1mcg
  • Magnesium
    274mg
  • Manganese
    4mg
  • Phosphorus
    366mg
  • Selenium
    3mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp