Robert and I had date night a few weeks ago. He ordered an appetizer that surprised me. When the plate arrived, the vibrant colors and seductive gooey cheese layers piqued my curiosity. No wonder he has been asking me since that night to re-create the dish!
Well, tonight was my first date with a Vegetable Stack. Practicing what I preach, I grabbed  two creamy eggplants, a handful of basil  and two medium sized heirloom tomatoes from The Back 40— stars of the stack.
You can find many Vegetable Stack recipes online, but here is ours tonight. Quick and easy, using what was on hand.
 ML’s Back 40 Garden Veggie StackÂ
Ingredients:
1 or 2 white eggplant, sliced to 1/4 inch
2 medium tomatoes, sliced
1 purple onion, sliced thick
fresh basil leaves
Fresh mozzarella sliced 1/4 to 1/2 inch
crumbled goat cheese
balsamic glaze (comes in a bottle)
Directions:
Preheat oven to 450 degrees.  Spray roasting pan with canola oil. Place sliced eggplant and purple onion on the roasting pan and spritz  the tops with canola oil.  Place pan in oven and roast until the veggies are tender and edges crispy.  Remove. Gather tomatoes, mozzarella, basil and goat cheese. Now, this part is like making a hamburger! Here are my layers which turned out perfect:
eggplant (bottom)
tomato
onion
mozzarella
basil leaf
tomato
eggplant (top)
Sprinkle a finger full of the goat cheese on top. Now, place back in the oven at 350 until stacks melt! Dress with a bit of balsamic glaze, if you don’t have–use a bit of balsamic vinegar, which you should have, always!
Impress with an herb leaf such as basil, rosemary or thyme! Viola. Delish, different and garden fresh!
xo.
ML a.k.a The Summer Vegetarian
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