Stack to the Future
Layered Roasted Vegetable Stack with Fresh Italian Herb Salsa
68 minutes
Serves 4
LunchItalianVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Due to vegan, vegetarian, and dairy-free dietary restrictions, I'm building this dish using a subset of your ingredients, think of it as a Mediterranean veggie architecture project. You'll master the Italian art of the veggie stack, and we'll cap it all with a zippy herb salsa.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line two large sheet pans with parchment.
- 02Arrange zucchini, eggplant, red bell pepper, and red onion slices in a single layer on sheet pans. Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and spread evenly.
- 03Roast vegetables for 25 minutes, flipping halfway, until golden and tender. Remove from oven and cool slightly.
- 04While veggies roast, toss cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a small baking sheet and roast for 10-12 minutes until just blistered. Set aside.
- 05For the salsa: In a food processor, combine basil, parsley, oregano, garlic, capers, lemon juice, 2 tablespoons olive oil, remaining salt, and black pepper. Pulse to a coarse salsa, leave some texture. Stir in balsamic vinegar.
- 06To assemble stacks: On each plate, layer roasted eggplant, zucchini, red bell pepper, and onion in alternating layers, building 3-4 levels high. Top each stack with a handful of arugula and spoonfuls of roasted cherry tomatoes.
- 07Spoon herb salsa generously over each veggie stack. Drizzle with remaining olive oil if desired. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.