Roasted Vegetable Stack

10 ingredients
5 steps

Ingredients

  • 1 medium eggplant, cut lengthwise into 6 slices
  • 1 medium zucchini, cut lengthwise into 4 slices
  • 1 large yellow squash, cut lengthwise into 4 slices
  • 1 large red bell pepper, cut into 1/2 inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 3/4 cup finely shredded part-skim mozzarella cheese
  • 1/4 cup tomato sauce

Directions

  1. 1
    Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
  2. 2
    Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
  3. 3
    Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
  4. 4
    Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
  5. 5
    Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.

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