Stack of Vegetables Recipe

Stack of Vegetables

Ingredients

• 1/2 cup olive oil, as needed for cooking
• 2 yellow squash, sliced 1/4 inch thick on angle
• 1 zucchini, sliced 1/4 inch thick on angle
• 8 ounces fresh spinach
• 2 red onions, sliced into 1/4 inch thick rings
• 1 beefsteak tomato, sliced into 1/4 inch thick slices
• 4 Portobello mushrooms, cleaned, with stems removed
• 12 cherry tomatoes
• 1 cup freshly grated Parmesan cheese
• 1 cup tomato sauce, warmed
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350 degrees F
2. Heat a saute pan and add 1 tablespoon of olive oil.
3. When the pan is hot, add the yellow squash, and saute on both sides.
4. Season with salt and pepper to taste; set aside.
5. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sauteed.
6. Cool and set aside.
7. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
8. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet.
9. Sprinkle with Parmesan cheese and then make a layer of yellow squash.
10. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete.
11. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
12. When the vegetables are warm, placed each stack in the middle of a plate.
13. Spoon some tomato sauce around the edge of each stack.
14. Arrange three cherry tomatoes around the vegetables.