Stack of Vegetables Recipe
Stack of vegetables including squash, zucchini, spinach, tomatoes, and mushrooms
Course: Side Dish
Served at: Disney Cruise Line
- 1/2 cup olive oil, as needed for cooking
- 2 yellow squash, sliced 1/4" thick on angle
- 1 zucchini, sliced 1/4" thick on angle
- 8 ounces fresh spinach
- 2 red onions, sliced into 1/4" thick rings
- 1 beefsteak tomato, sliced into 1/4" thick slices
- 4 Portobello mushrooms, cleaned, with stems removed
- 12 cherry tomatoes
- 1 cup freshly grated Parmesan cheese
- 1 cup tomato sauce, warmed
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 350°F
- Heat a sauté pan and add 1 tablespoon of olive oil.
- When the pan is hot, add the yellow squash, and sauté on both sides.
- Season with salt and pepper to taste; set aside.
- Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed.
- Cool and set aside.
- Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
- Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet.
- Sprinkle with Parmesan cheese and then make a layer of yellow squash.
- Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete.
- Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
- When the vegetables are warm, placed each stack in the middle of a plate.
- Spoon some tomato sauce around the edge of each stack.
- Arrange three cherry tomatoes around the vegetables.
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