Roasted Veggie Stack
Ingredients
- 1 small butternut squash ⓘ
- 1 large baking potato (unpeeled) ⓘ
- 1 fresh mozzarella ball (can substitute for shredded, but balled cheese tastes the best) ⓘ
- 1 tomatoes
- 2 tablespoons olive oil ⓘ
- 1 teaspoon rosemary ⓘ
- 1 teaspoon thyme ⓘ
- 1 teaspoon basil (etc.) ⓘ
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar ⓘ
- 10 toothpicks ⓘ
Instructions
- Preheat oven to 375 degrees F.
- Thinly slice the potatoes, keeping the skin on.
- Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
- In a large pot, simmer the potatoes and squash slices for 10 minutes.
- Strain the slices and set aside.
- Thinly slice the tomato and the mozzarella.
- Prepare a baking pan by covering it with tin foil and greasing the bottom.
- For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
- Secure the stacks with toothpicks so they will not slip when in the oven.
- Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
- Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.
Nutrition & Diet Analysis (per serving)
397
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).