Vegetable Stacks
- Level: Easy
- Yield: 24 vegetables stacks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 58
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 228
- Total: 1 hr 20 min
- Active: 30 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more for the pan
10 baby Yukon Gold potatoes, ends trimmed, sliced 1/2 inch thick (24 rounds)
8 Campari tomatoes, sliced 1/4 inch thick (24 rounds)
1 long Chinese eggplant, sliced 1/4 inch thick (24 rounds)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Chopped fresh parsley, for topping
Directions
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
- Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.