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    You are in: Home / Recipes / Roasted Vegetable Stack Recipe
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    Roasted Vegetable Stack

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    lilkittykt's Note:

    This came from Mr. Food's Quick and Easy Diabetic Cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
    2. 2
      Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
    3. 3
      Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
    4. 4
      Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
    5. 5
      Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Stack

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.6
     
    Calories from Fat 88
    40%
    Total Fat 9.8 g
    15%
    Saturated Fat 5.9 g
    29%
    Cholesterol 36.7 mg
    12%
    Sodium 689.2 mg
    28%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 7.2 g
    29%
    Sugars 8.4 g
    33%
    Protein 17.4 g
    34%

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