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The Fitchen

Easy Oven-Roasted Veggie Stacks

5 from 1 vote
Easy appetizers made from healthy vegetables stacked and roasted in savory fashion. Enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 75
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.