Roasted Veggie Stack

READY IN: 1hr 5mins
YIELD: 4 stacks




  • Preheat oven to 375 degrees F.
  • Thinly slice the potatoes, keeping the skin on.
  • Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
  • In a large pot, simmer the potatoes and squash slices for 10 minutes.
  • Strain the slices and set aside.
  • Thinly slice the tomato and the mozzarella.
  • Prepare a baking pan by covering it with tin foil and greasing the bottom.
  • For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
  • Secure the stacks with toothpicks so they will not slip when in the oven.
  • Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
  • Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.