Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Veggie Stack - a Vegetarian Side or Main Course Recipe
    Lost? Site Map

    Veggie Stack - a Vegetarian Side or Main Course

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Emjay99's Note:

    A vegetarian side or main course.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 aluminum foil, mini loaf pans 5 3/4-inch x 3 1/4-inch sprayed with Pam
    • 3 tablespoons olive oil, divided may need more
    • 6 tablespoons prepared pizza sauce or 6 tablespoons spaghetti sauce, divided I recommend Unico Hot & Spicy Pizza Sauce 213ml can
    • 1 small eggplant, 3-inch piece cut into 1/4-inch slices divided
    • 1 small potato, skin on cut into 1/4-inch slices divided
    • 6 garlic cloves, thinly sliced divided
    • 1 portabella mushroom, cleaned and cut into 1/4-inch slices divided
    • 1 medium carrot, peeled and cut into 1/4-inch slices divided
    • 1 leek, 3-inch piece washed and cut into 1/4-inch slices divided
    • 1 small yam, 3-inch piece peeled and cut into 1/4-inch slices divided
    • 1 small zucchini, 3-inch piece cut into 1/4-inch slices divided
    • 1 large ripe vine tomato, cut into 1/4-inch slices divided
    • 1/4 cup canned onion soup, divided can use consomme

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Slice the vegetables with the slicing blade of a food processor or a mandoline to ensure even cooking.
    3. 3
      For easy assembly, place both foil pans side by side on the counter and assemble them together. The veggies should be divided equally in separate piles. You will be halving all the ingredients between both pans.
    4. 4
      Place one tablespoon of pizza sauce on the bottom of each loaf pan.
    5. 5
      Place eggplant slices in each pan on top of pizza sauce. Brush lightly with oil.
    6. 6
      Place the potato slices in each pan on top of the eggplant layer. Brush lightly with oil.
    7. 7
      Sprinkle with half the garlic slices on top of the potato layer in each pan.
    8. 8
      Place the mushroom slices in each pan on top of the garlic layer. Brush lightly with oil.
    9. 9
      Place the carrot slices in each pan on top of the mushroom layer. Brush lightly with oil.
    10. 10
      Spread second tablespoon of pizza sauce over the carrot layer.
    11. 11
      Place the leek slices in each pan on top of the pizza sauce layer.
    12. 12
      Place the yam slices in each pan on top of the leek layer. Brush lightly with oil.
    13. 13
      Sprinkle with remaining garlic slices.
    14. 14
      Place the zucchini slices in each pan on top of the garlic slices. Brush lightly with oil.
    15. 15
      Spread zucchini layer with remaining tablespoon of pizza sauce.
    16. 16
      Finally - top each pan with tomato slices.
    17. 17
      Pour 1/8 cup (2 tablespoons) of the onion soup over the tomato slices in each pan.
    18. 18
      Bake 45 minutes at 350 degrees F until potato layers are soft. Test with a skewer.
    19. 19
      Remove from oven and allow to rest for 10 minutes before serving. This will allow any of the juices to be reabsorbed into the cooked veggies.
    20. 20
      TO SERVE: Place a warm dinner plate on top of loaf pan and flip it quickly - slide pan up gently so that the stacked veggies retain the loaf shape.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Veggie Stack - a Vegetarian Side or Main Course

    Serving Size: 1 (778 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 542.0
     
    Calories from Fat 194
    35%
    Total Fat 21.6 g
    33%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 65.2 mg
    2%
    Total Carbohydrate 84.0 g
    28%
    Dietary Fiber 20.1 g
    80%
    Sugars 15.0 g
    60%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    prepared pizza sauce

    onion soup

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes