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Italian Veggie Stacks

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Good Morning readers! Lucky enough it is Thursday and there’s only one more day till the weekend. Anyone have any weekend plans? Friday night I think we are doing a girls’ night and that’s all I have as of right now. I think I might need to relax after last week’s vacation in Stone Harbor, NJ, which included lots of food, booze, sweet treats and did I say booze? Well, after the beach I have been craving some clean eating. I made the Mexican Stuffed Peppers, these Italian Veggie Stacks and even some Quinoa Italian Bites – that recipe is coming soon – this week. Two Italian dinners in one week… Joe is a lucky guy! These Italian Veggie Stacks I made are really simple and almost remind me of a no-bake lasagna, which is perfect for the time of year when you don’t want to turn on the oven just yet. Although, I am ready to pump out some sweet ass pumpkin recipes, come on fall, I know you are right around the corner! For now, Italian Veggie Stacks with drizzled basil olive oil it is…

Italian Veggie Stacks

Serving Size: 2 main dishes

Ingredients:

  • 5 Tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 1 medium-sized yellow squash, cut lengthwise in thin strips
  • 1 medium-sized zucchini, cut lengthwise in thin strips
  • 1 small eggplant, cut in rounds
  • 2 tomatoes – one yellow, one red
  • 4 Tbsp ricotta cheese, divided
  • 2 Tbsp julienned fresh basil
  • parmesan cheese – optional

Directions:

  1. Heat 2 Tbsp olive oil in saute pan on medium heat.
  2. Add minced garlic and cook 2 minutes or until fragrant.
  3. Add squash and zucchini cooking 2 minutes on either side or until lightly browned. Transfer to plate.
  4. While browning, in small bowl mix together 2 Tbsp olive oil and 2 Tbsp fresh basil (this will be drizzled on top of the stacks)
  5. Add eggplant to pan and add 1 more Tbsp olive oil. Cook on either side again until lightly browned.
  6. Transfer to plate with zucchini and squash.
  7. Assemble stacks by layering zucchini, squash, tomato slices.
  8. Add 1 Tbsp ricotta onto tomato and continue layering with eggplant and another tomato slices.
  9. Top off tomato slice with basil olive oil and sprinkle of parmesan cheese.
  10. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. These look divine, love the photography too!

    Reply
  2. Pingback: Crispy Panko Crusted Tomatoes « be filled up

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