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Roasted Vegetable Stack -- e-w

Source of Recipe

Adapted from…Mr. Food’s Quick & Easy Diabetic Cooking 2001
Roasted Vegetable Stack -- e-w
Serves: 4

1 medium eggplant, cut lengthwise into 6 slices
1 medium zucchini, cut lengthwise into 4 slices
1 large yellow squash, cut lengthwise into 4 slices
1 large red bell pepper, cut into 1/2-in. strips
1/4 tsp. salt
1/2 tsp. pepper
1/2 c. part-skim ricotta cheese, ‘divided’
2 T. chopped fresh basil, ‘divided’
3/4 c. (3-oz.) finely shredded part-skim mozzarella cheese, ‘divided’
1/4 c. tomato sauce

Preheat oven to 425º. Coat 2 baking sheets with nonstick cooking spray. Place vegetables on the baking sheets in a single layer. Lightly spray with cooking spray and season with salt & pepper on both sides. Bake for 16 to 20 minutes or until tender.

Remove from oven and reduce oven temperature to 350º. Coat an 8-inch square baking dish with cooking spray. Place 3 slices of the roasted eggplant in the bottom of the baking dish. Spread half the ricotta cheese, half the chopped basil and 1/4 c. shredded mozzarella cheese over that.

Continue to layer with the zucchini slices, yellow squash slices and strips of red peppers. Spread the remaining half of the ricotta cheese and basil and 1/4 c. shredded mozzarella cheese on top.

Place the remaining 3 slices of egg plant over that and top with the tomato sauce and remaining 1/4 c. mozzarella cheese. Bake for 10 to 12 minutes, or until heated through and cheese is melted. Cut into 4 squares and serve.

One square equals: 154 calories…6 gm fat (4 gm saturated)…21 mg cholesterol…377 mg sodium…15 gm carbohydrate…5 gm fiber…11 gm protein +++EXC: 1 medium-fat meat…3 vegetable +++WWP:3