Recipe
Side Dish
Mediterranean Vegetable Stack
Primary Media
Description
Serve up a colorful palette of hearty grilled vegetables, layered and topped with feta cheese, fresh oregano and a smooth roasted pepper-garlic sauce. Pair with a bottle of German Schwartzbier beer or a glass of French Pinot Noir wine.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 c. water-packed roasted red peppers, drained | ||
¼ c. plus 1 tsp Hy-Vee Select olive oil | ||
1 clove garlic | ||
¼ tsp. Hy-Vee crushed red pepper flakes | ||
4 (5-inch each) Hy-Vee portobello mushroom caps | ||
2 small zucchini, sliced lengthwise 1/2-inch-thick | ||
2 small yellow squash, sliced lengthwise 1/2-inch-thick | ||
1 medium sweet onion, sliced 1/2-inch-thick | ||
1 red bell pepper, seeded and quartered | ||
Hy-Vee salt and Hy-Vee black pepper, to taste | ||
5 oz. feta cheese crumbles | ||
1 tsp. minced fresh oregano |
Directions
- To make sauce, in food processor or blender puree roasted red peppers, 1 teaspoon olive oil, garlic and red pepper flakes until smooth; set aside.
- Brush mushrooms, zucchini, yellow squash, onion and bell pepper with remaining 1/4 cup olive oil; sprinkle with salt and black pepper.
- Grill vegetables over direct medium heat for 5 to 6 minutes per side or until tender and marked.
- To serve, place portobello mushroom on plate. Layer with zucchini, yellow squash, onion and bell pepper. Spoon about 3 tablespoons sauce over each stack; top with crumbled feta and oregano.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 30mg
- Sodium: 710mg
- Total Carbohydrates: 19g
- Protein: 10g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 220%
0%
Iron 10%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Summer 2010.