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
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