Maintenance – Summer Veggie Stacks

There is just something so magical about getting fresh produce straight from the garden.

I wasn’t exactly sure how my kids would respond to these, especially the eggplant!

But lo and behold, they LOVED them (except for my oldest..he tolerated them 🙂 I served these with THIS and it was a great meal.

As you know we don’t have many recipes on this site that have cheese in them – and for the most part cheese is not a part of our regular diet.  But every once in a while I will make an exception…like for these delicious veggie stacks. I went to Costco and bought some fresh mozzarella  for this recipe.  Daiya cheese would work great too!

Summer Veggie Stacks

1 eggplant, sliced

1 large tomato, sliced

1 yellow squash, sliced

cheese of your choice

fresh basil

I used my Misto spray with olive oil to lightly grease the cookie sheets.

Lay out the vegetables and spray again with a little olive oil.  Add salt and pepper.

Bake at 425 degrees.  I put the eggplant tray on the top shelf and the other tray underneath.  After 15 minutes I switched the two and baked them for another 5 minutes.  I then removed them from the oven and put the cheese on top of just the eggplant.  I returned that tray only back into the oven for a few minutes until the cheese melted.  Remove from the oven and stack the squash and tomatoes on top.  Sprinkle with basil and serve while hot!

Source: WFM 1-10

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