Mushrooms, red peppers and eggplant collide in our Roasted Vegetable Stack. This low-calorie Roasted Vegetable Stack is high in Vitamins A and C.
What You Need
Original recipe yields 4 servings
4 eggplant slices (1/2 inch thick)
4 portobello mushrooms, stems and gills removed
2 red peppers, quartered
1 small onion, cut into 4 slices
8 oz. (1/2 of 16-oz. pkg.) refrigerated polenta, cut into 8 slices
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.