After going Mason jar salad crazy for a while there I’ve been ready for a change-up to my lunch routine. During one of my strolls around the farmer’s market I decided to grab all the appealing bright vegetables I could find that would be good for roasting. It was time for some roasted veggie stacks!
I don’t have a grill. (a fact that is always a bit depressing to me…but my housing complex does not allow for them). So roasting is the next best option. It’s also on the brink of becoming a bit cooler which means the oven is beginning to enter our lives again!
I decided to take an Italian approach (surprise surprise!) for the marinade and topping for my vegetables. Tantillo Foods, an Italian import food company, sent me some outstanding products to sample and I wanted to incorporate these into the dish. Their roasted garlic olive oil was perfect with balsamic vinegar (the everyday kind) and some herbs as a marinade for the veggies. But, my favorite part is the balsamic “bliss” vinegar from Modena, Italy that I used to drizzle over the top of my stacks as the finishing touch.
I introduced this product in my post for the recipe for roasted peaches with vanilla whipped cream and I’m using it very similarly for this dish. As a reminder of how this balsamic is different from the generic vinegar we buy in the store I will explain the origin again. The areas of Modena and Reggio Emilia in Italy develop balsamic vinegars that are aged to become very sweet, thick and syrupy in consistency. These vinegars are great on top of sharp cheese, fish, fruit, and vegetables etc.
You can get it here:
If you want to learn more about Tantillo’s products you can look at their website here: www.tantillofoods.com
….all for the love of the dish
- Ingredients for Marinade
- 1/4 cup Olive Oil
- 2/3 cup Balsamic Vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 sprigs of Rosemary to top while baking.
- Ingredients for the Veggie Stack:
- 1 large red onion
- 1 medium eggplant
- 1 medium zucchini or yellow squash
- 1-2 bell peppers (I prefer red)
- 1 medium sweet potato
- 4 medium portabello mushroom caps
- 2-3 oz of light feta cheese (I get in block form to slice)
- Balsamic Vinegar for drizzling
- Preheat the oven to 450 degrees.
- Peel your sweet potato and slice into rounds. Continue to slice your eggplant, red onion, and zucchini squash into rounds as well. Halve your red pepper (I used purple peppers too) and then quarter each of the halves into square slices.
- Spray the baking sheets. Lay out all of the veggies (portabellas, eggplant, sweet potato, red onion, bell pepper, and zucchini squash) on the pans. Using a basting brush put a good amount of marinade on each of the vegetable slices. Top with some sprigs of rosemary.
- Bake for 25-35 minutes or until the vegetables are caramelized, slightly browned, and soft. (I had to do 2 rounds of baking because I chose large vegetables so there were a ALOT of vegetable slices. Repeat the same steps to cook up any additional vegetable slices you may have.)
- I personally like to enjoy these stacks cold so I wait until they have cooled and start to create the stacks. Starting with the largest round items on the bottom and working my way up. I also add a square of low fat feta cheese into the stack. Finally, I drizzle with my Modena balsamic bliss. I box my stacks up to bring for lunches throughout the week and they hold up pretty well for a couple of days!
1. I try to find vegetables that are all similar in size, width wise, so that the stacks are even 2. If you would prefer to eat them hot, just use a spatula to make your stacks while they are still warm and don't forget to add your cheese and balsamic 🙂