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Easy Oven-Roasted Veggie Stacks


  • Author: The Fitchen
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

Easy appetizers made from healthy vegetables stacked and roasted in savory fashion. Enjoy.


Ingredients

Scale
  • 12 baby portobellos
  • 2 zucchini squash (thickly sliced)
  • 2 yellow squash (thickly sliced)
  • 3 red bell pepper (+/- 3" wide)
  • 2 red onions
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 400º. Prepare a baking sheet with parchment paper.
  2. Slice ingredients as described.
  3. Toss zucchini, yellow squash, red pepper, and olive oil in a bowl with seasonings.
  4. Using a wooden skewer, stack vegetables in this order (or however you prefer): red pepper, portobellow, onion, yellow squash, zucchini, yellow squash, zucchini.
  5. Bake the stacks for 20 minutes. Enjoy.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer