Vegetables Stacks with Mozzarella and Basil

Vegetables Stacks with Mozzarella and Basil

Here’s a great addition to your side dish repertoire. It also makes an elegant yet easy first course. Add a leafy green salad and some crusty bread to sop up the sauce, and you’ve got a terrific light meal. 

Notes

360 Kitchen Tip

Use only the freshest mozzarella you can find. Look for it in the dairy case or specialty cheese department of your supermarket or in specialty food markets. Feta cheese or goat cheese are delicious alternatives to the mozzarella. 

Ingredients

  • Zucchini, cut into ¼-inch rounds
  • 2-3  Jarred Roasted Peppers, seeds removed, and cut into approximately 2-inch by 2-inch pieces
  • 8  Ounces  Fresh Mozzarella, thinly sliced, and cut into approximately 2-inch by 2-inch pieces
  • 1/2  Cup  Marinara Sauce
  • Dash of  Salt and Pepper
  • 1/2  Cup  Prepared Pesto

Directions

Toss the zucchini with salt and pepper.

To build stacks place one piece of zucchini on a cutting board or cookie sheet and spread with a thin layer of pesto. Cover the pesto with a piece of the mozzarella, followed by a piece of roasted pepper, a piece of zucchini, another thin layer of pesto, and a piece of roasted pepper.  Finish the stack with a piece of mozzarella. Repeat with remaining vegetables, pesto, and cheese. Secure each stack with a toothpick at opposite ends.

Pour the marinara sauce into the 11.5-inch 360 by Americraft skillet. Carefully arrange the stacks in the pan about an inch apart on top of the sauce.

Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes. 

Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 1 minute.

Remove the pan from the heat and let stand for 10 to 12 minutes until the vegetables are tender and the cheese is melted.

To serve remove the toothpicks and divide stacks among small plates. Spoon the sauce around each portion and garnish with a dollop of pesto. Serve. 

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.