Mediterranean Vegetable Stack
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
|1 c.||water-packed roasted red peppers, drained|
|¼ c.||plus 1 tsp Hy-Vee Select olive oil|
|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|
- 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.
330 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 30mg
- Sodium: 710mg
- Total Carbohydrates: 19g
- Protein: 10g
Vitamin A 100%
Vitamin C 220%
Hy-Vee Seasons Summer 2010.