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Savory Vegetable TowersMarinade:2 garlic cloves, minced1/3 cup balsamic vinegar1/3 cup extra virgin olive oil1 tablespoon basil1 teaspoon kosher saltFresh ground black pepperThe Towers:2 large Portabella mushrooms4 slices eggplant, 1/3 inch each1 yellow squash, cut into 1/3 inch slices2 slices red onion, 1/3 inch each4 thick slices of tomato4 slices of fresh mozzarella cheese2 tablespoons grated parmesan cheese2 stalks fresh rosemaryCombine all marinade ingredients and set aside. Chop vegetables. In a large bowl, pour marinade over all vegetables and cheese except mushrooms and tomatoes (so they don't get too saturated). Let sit for about 1 hour. Pour marinade on mushrooms five minutes before roasting. Don't marinate tomatoes.Preheat oven to 450 degrees. Brush a baking sheet with oil. Remove vegetables from marinade and arrange in a single layer on the baking sheet. Roast for 10-15 minutes or until browned and tender. Note: Tomatoes need to roast for 4-5 minutes. You can also grill the vegetables indoors or outside.When you're ready to bake the stacks, proceed as follows. Place mushrooms on the sheet. Sprinkle parmesan over the mushrooms. Top with one slice of eggplant, one slice of tomato, a piece of cheese, onion slice, squash, more cheese, squash, and so on, finishing with the second slice of eggplant. Insert a metal or wooden skewer through the center of each stack from top to bottom. Take a stalk of rosemary and trim off the bottom leaves. Insert rosemary stalk next to skewer and bake stacks for about 5 minutes or until cheese is melted and vegetables are heated through. Carefully transfer stacks to serving plate and carefully pull out skewers.
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