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- 1 medium eggplant, ends trimmed, cut into ½ inch (1.5 cm) rounds (1)
- 1 red pepper, seeded and cut into 8 strips (1)
- 1 yellow pepper, seeded and cut into 8 strips (1)
- 2 portabella mushroom caps, each cut into 6 strips (2)
- 1 medium zucchini, cut in half and then sliced lengthwise into strips about ¼ inch (0.5 cm) thick (1)
- 3 Tbsp canola oil (45 mL)
- 1 Tbsp Italian seasoning (15 mL)
- 1 tsp pepper (5 mL)
- ½ tsp salt (2 mL)
- Grated Parmesan cheese
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- Prepare vegetables. Transfer to a greased, foil lined baking sheet.
- In separate small bowl, whisk together canola oil and Italian seasoning, pepper and salt.
- Drizzle over vegetables and toss to coat vegetables with canola oil mixture.
- Bake vegetables at 400°F (200°C) for 20 -25 minutes or until vegetables are tender and browned. (Use convection setting on oven if available.)
- To make vegetable stacks, lay one eggplant round on a serving plate. Layer remaining vegetables on top, Garnish with Parmesan cheese.
Eggplant Stacks
Another favourite on the BBQ or baked in the oven! These grilled veggie stacks are as fun to make as they are to eat!
- Makes
- 6
