Mediterranean Vegetable Stack

Mediterranean Vegetable Stack

Serves: 4.

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3 Ratings 4 stars

Serve up a colorful palette of hearty grilled vegetables, layered and topped with feta cheese, fresh oregano and a smooth roasted pepper-garlic sauce. Pair with a bottle of German Schwartzbier beer or a glass of French Pinot Noir wine. 

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 330 Sodium: 710mg
Fat: 23g Carbohydrate: 19g
Saturated Fat: 7g Dietary Fiber: 4g
Trans fats: 0g Sugars: 12g
Cholesterol: 30mg Protein: 10g

DAILY VALUES

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Directions

  1. To make sauce, in food processor or blender puree roasted red peppers, 1 teaspoon olive oil, garlic and red pepper flakes until smooth; set aside.
  2. Brush mushrooms, zucchini, yellow squash, onion and bell pepper with remaining 1/4 cup olive oil; sprinkle with salt and black pepper.
  3. Grill vegetables over direct medium heat for 5 to 6 minutes per side or until tender and marked.
  4. To serve, place portobello mushroom on plate. Layer with zucchini, yellow squash, onion and bell pepper. Spoon about 3 tablespoons sauce over each stack; top with crumbled feta and oregano.
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