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Vegetable Stacks with a balsamic glaze swirl.

Vegetable Stacks

This is a gourmet side dish for entertaining. Just a few minutes making a balsamic swirl creates an amazing presentation.
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Course: Side Dish
Cuisine: Canadian
Keyword: Vegetable Stacks
Servings: 16 stacks
Author: Cinde Little

Ingredients

Listed in order of stacking from the top down:

  • 1-2 portobello mushrooms
  • 1-2 zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 1-2 tomatoes
  • 2 oz goat cheese* optional
  • 2 potatoes
  • 1-2 eggplant
  • olive oil for brushing vegetables
  • salt and pepper

GARNISH

  • rosemary sprigs
  • balsamic glaze

Instructions

  • Preheat oven to 425°F. Line 2 baking sheets with parchment.
  • Blacken peppers on all sides over a gas flame or under the broiler. Place in plastic bag to steam for 10 minutes. Remove from bag and peel off as much skin as possible. Seed and cut into desired size.
  • Cut and prep vegetables to desired thickness using a mandolin, food processor or steady hands.
  • Spread vegetable slices on baking sheet and brush both sides with oil, salt and pepper. Bake as follows:
  • Portobello mushroom, about 5 slices per mushroom, 3 minutes per side
  • zucchini cut into 7 mm slices, 6 minutes per side
  • eggplant cut into 7 mm slices, 6 minutes per side
  • potato cut into 3.5 mm slices, 10 minutes per side
  • Baking times will vary depending on the thickness of each vegetable.
  • As vegetables come out of the oven place on a tray in groups for quick assembly. Can be prepared several hours in advance.
  • Assemble vegetable stacks on a cutting board or baking sheet as follows:
  • Place eggplant slice on a plate. Top with potato slice.
  • Spread ½ tablespoon goat cheese on each potato slice.
  • Top with tomato, roasted pepper and zucchini.
  • Finish with 1 portobello mushroom slice.
  • Cut long pieces of fresh rosemary. Pull leaves off bottom half of each piece and poke through the entire vegetable stack. Alternately use a long bamboo pick.

SERVING

  • Make 2-3 swirls around the outside of an empty dinner plate using balsamic glaze.
  • Place 1 or 2 vegetable stacks in the center of the balsamic circle.
  • Serve slightly warmer than room temperature.

Notes

If you're daring, you could make these ingredients into 8 tall stacks.
*Omit the goat cheese if reheating later. It can cause the stack to slide apart as it melts.