Roasted Vegetable Stack - Kraft Recipes Top
Comida Kraft
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Roasted Vegetable Stack

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4 servings

Mushrooms, red peppers and eggplant collide in our Roasted Vegetable Stack. This low-calorie Roasted Vegetable Stack is high in Vitamins A and C.

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What You Need

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Make It

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  • Brush vegetables and polenta with dressing; let stand at room temperature 1 hour.
  • Heat oven to 425ºF. Spread vegetables into single layer on baking sheet sprayed with cooking spray.
  • Bake 8 to 10 min. or until tender, turning vegetables after 5 min. Remove from oven. Place polenta in single layer on separate baking sheet sprayed with cooking spray; bake 1 min. on each side.
  • Top 4 polenta slices with eggplant slices, onions, half the cheese, peppers and mushrooms; cover with remaining cheese and polenta slices.

Special Equipment Needed

Special Extra

Garnish with fresh basil leaves before serving.

Use Your Grill

Brush vegetables and polenta with dressing as directed; let stand 1 hour. Heat grill to medium heat. Grill vegetables 8 to 10 min. or until tender, turning occasionally. Remove from grill. Add polenta to grill; cook 1 min. on each side or until grill marked on both sides. Assemble stacks with polenta and vegetables as directed.


  • 4 servings

Healthy Living

Nutrition Bonus

Enjoy a variety of vegetables in this delicious low-calorie main dish. As a bonus, the colorful red peppers are high in vitamin A and provide vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 190
Total fat 8g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 740mg
Carbohydrate 25g
Dietary fiber 5g
Sugars 12g
Protein 6g
% Daily Value
Vitamin A 70 %DV
Vitamin C 90 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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