Mediterranean Roasted Vegetable Stack
This Mediterranean Roasted Vegetable Stack brings together a vibrant medley of roasted vegetables layered with creamy ricotta and mozzarella cheese, creating a delicious, wholesome dish perfect for any occasion. With its colorful presentation and rich flavors of fresh basil and tomato, this stack makes for a delightful centerpiece on your table, ideal for sharing with family and friends. Following simple steps, you can prepare this mouth-watering vegetarian dish in under an hour, making it a great choice for a quick weeknight dinner or a stunning meal for guests.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Eggplant
1 medium (cut lengthwise into 6 slices)
Zucchini
1 medium (cut lengthwise into 4 slices)
Yellow Squash
1 large (cut lengthwise into 4 slices)
Red Bell Pepper
1 large (cut into 1/2 inch strips)
Salt
1/2 teaspoon
Black Pepper
1/2 teaspoon
Part-Skim Ricotta Cheese
1/2 cup
Fresh Basil
2 tablespoons (chopped)
Part-Skim Mozzarella Cheese
3/4 cup (finely shredded)
Tomato Sauce
1/4 cup
Instructions
1
Preheat the oven to 425°F (220°C). Prepare two baking sheets by coating them with nonstick cooking spray.
2
Arrange the eggplant, zucchini, yellow squash, and red bell pepper slices on the prepared baking sheets in a single layer. Lightly spray the vegetables with nonstick cooking spray and season both sides with salt and black pepper.
3
Roast the vegetables in the preheated oven for 16-20 minutes, or until they are tender and slightly caramelized.
4
Once roasted, remove the vegetables from the oven and lower the oven temperature to 350°F (175°C). Prepare an 8-inch square baking dish by coating it with nonstick cooking spray.
5
Start layering the vegetables in the baking dish: Place three slices of roasted eggplant at the bottom, followed by half of the ricotta cheese, half of the chopped fresh basil, and a quarter cup of the shredded mozzarella cheese.
6
Continue the layering with zucchini slices, yellow squash slices, and strips of red bell pepper. Then, spread the remaining ricotta and basil, topped with another quarter cup of mozzarella cheese.
7
Finish off by placing the remaining three slices of eggplant on top. Drizzle the tomato sauce over the stack and sprinkle with the remaining mozzarella cheese.
8
Bake in the oven for 10-12 minutes or until the cheese is bubbly and golden. Once done, remove from the oven, let it cool for a few minutes, then cut into 4 squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Mediterranean Roasted Vegetable Stack?
It is a vibrant medley of roasted vegetables layered with creamy ricotta and mozzarella cheese, fresh basil, and tomato sauce.
Is the Mediterranean Roasted Vegetable Stack vegetarian?
Yes, this dish is a mouth-watering vegetarian option perfect for a wholesome meal.
How long does it take to prepare this dish?
You can prepare this delicious Mediterranean dish in under an hour.
What vegetables are needed for this recipe?
The recipe requires one medium eggplant, one medium zucchini, one large yellow squash, and one large red bell pepper.
At what temperature should the vegetables be roasted?
The vegetables should be roasted in an oven preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How should I prepare the baking sheets?
Prepare two baking sheets by coating them with nonstick cooking spray.
How do I prepare the eggplant?
One medium eggplant should be cut lengthwise into 6 slices.
What is the preparation for the zucchini?
The zucchini should be cut lengthwise into 4 slices.
How should the yellow squash be cut?
The large yellow squash should be cut lengthwise into 4 slices.
How do I slice the red bell pepper?
The red bell pepper should be cut into 1/2 inch strips.
How long do the vegetables roast?
Roast the vegetables for 16-20 minutes until they are tender and slightly caramelized.
What is the oven temperature for the final baking stage?
After roasting, lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish is used for layering?
An 8-inch square baking dish coated with nonstick cooking spray is recommended.
What are the first items to layer in the baking dish?
Start with three slices of roasted eggplant, followed by half of the ricotta, half of the basil, and a quarter cup of mozzarella.
How much salt and pepper is used?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
What kind of ricotta cheese should I use?
The recipe specifies 1/2 cup of part-skim ricotta cheese.
Is fresh basil necessary?
Yes, the recipe uses 2 tablespoons of chopped fresh basil for rich flavor.
What type of mozzarella cheese is best?
Use 3/4 cup of finely shredded part-skim mozzarella cheese.
What order do the middle layers follow?
Layer the zucchini, yellow squash, and red bell pepper strips followed by the remaining ricotta, basil, and more mozzarella.
What goes on the very top of the stack?
The remaining eggplant slices are placed on top, drizzled with tomato sauce and sprinkled with the last of the mozzarella.
How much tomato sauce is required?
The recipe uses 1/4 cup of tomato sauce to finish the stack.
How long is the final bake time?
Bake the assembled stack for 10-12 minutes.
How do I know when the stack is done?
The dish is ready when the cheese is bubbly and golden.
Should I let the dish cool?
Yes, let it cool for a few minutes before cutting to ensure it stays together.
How many servings does this recipe provide?
The recipe is designed to be cut into 4 squares for serving.
Is this a healthy meal?
Yes, it is tagged as a healthy, Mediterranean-style dish with nutrient-rich vegetables.
Is this recipe suitable for a quick weeknight dinner?
Absolutely, it is categorized as a quick meal that is easy to prepare.
Can I serve this for a special occasion?
Yes, its colorful presentation makes it a stunning centerpiece for guests or family gatherings.
Does the recipe require many ingredients?
No, it only requires 10 simple ingredients, mostly fresh produce and cheese.
Why should I roast the vegetables first?
Roasting ensures the vegetables are tender and caramelized before the final layering and baking.