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    You are in: Home / Recipes / Vegetable Stacks Recipe
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    Vegetable Stacks

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    45 mins

    5 mins

    Mitymom's Note:

    I am sorry but I cannot remember which magazine I got this recipe from. They are amazing and present so well when entertaining. I grill the vegetables the day before, and assemble on the day I am serving. I warm them in the oven. Also I have used the broiler to prepare the vegetables instead of the barbecue.

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    Ingredients:

    Serves: 6

    Yield:

    stacks

    Units: US | Metric

    Directions:

    1. 1
      Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding.
    2. 2
      Stir together the ricotta, thyme, salt and pepper in a small bowl.
    3. 3
      Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
    4. 4
      Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.

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    Ratings & Reviews:

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    Nutritional Facts for Vegetable Stacks

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.9
     
    Calories from Fat 278
    70%
    Total Fat 30.9 g
    47%
    Saturated Fat 10.1 g
    50%
    Cholesterol 45.5 mg
    15%
    Sodium 279.5 mg
    11%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 5.7 g
    22%
    Sugars 8.2 g
    33%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    fresh rosemary

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