Monday, December 5, 2011

Grilled Veggie Stacks




These veggie snack stacks are so easy to make, so scrumptious and healthy too!  They are the perfect snack or hors d'oeuvre for your party.  I will say it is difficult to just eat one, so make several...even if it's just for you :-)

Ingredients:
1 portabella mushroom
1 red pepper
Fresh mozzarella cheese (I use part-skim)
1 red onion
1 bunch fresh basil
Olive oil (you will also need extra virgin olive oil)
Balsamic vinegar
Salt to taste

Directions:

First, pre-heat oven to 400 degrees.

Slice your red onion and portabella mushroom and place onto cookie sheet or Pyrex dish lined with aluminum foil, as seen below (about 1/4-1/2 inch thick):





Add olive oil generously to onion and mushroom pieces (about 1/4 cup), making sure it is well distributed on both sides of the veggies.  Add salt to taste and place veggies into oven:





After about 40-45 minutes, the veggies should be done (you should check on them about 30 minutes in); you will know the veggies are done when they are tender and golden brown:




As for the red pepper- to roast it, all you need to do is brush it with olive oil and some salt, place in the oven set to "broil" on the highest rack.  Keep checking on it and when you start to see black spots appear on the skin, turn the pepper over.  When you begin seeing the dark spots again, remove from the oven and wait for the pepper to cool.  Now you can gently remove the seeds, pulp and skin from the pepper and cut into desired size pieces.

And the rest is simple.  Just form your stack with the onion on bottom, then a slice of roasted red pepper, then the portabella mushroom, and finally a slice of mozzarella.  Top the stack with fresh basil.  Drizzle with extra virgin olive oil and a touch of balsamic vinegar to your liking.


Yummy!


PS- want to turn this delicious appetizer into a meal?  Go for it!  Just change the order of the stack around a bit.  Roast the entire portabella mushroom cap (with the gills up) in the oven at 400 degrees for about 10-12 minutes, flip and roast another 10-12 minutes on the other side.  Then top with few roasted onion rings and add more roasted pepper, mozzarella and basil.  A splash of balsamic and a drizzle of extra virgin olive oil, and you have yourself a healthy, tasty meal!

  

4 comments:

Audrey said...

I love this combination of flavors, the way the onions caramelized, and the oil and balsamic with everything. I ate one every night for an appetizer the few days after I made this. So good.

Solmaz Amirnazmi said...

Audrey so glad you enjoyed the veggie stacks- they are one of my favorite apps! Usually when I make them for a get together they're gone in no time :-)

Marlene Detierro said...

That looks delicious. I have to try that for dinner.

Marlene
Whitetail Deer Ohio

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