Mediterranean Vegetable Stack

Recipe

Side Dish
Mediterranean Vegetable Stack

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Portabella mushroom topped with grilled zucchini, yellow onions, red bell pepper and feta cheese

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3.8 out of 5 stars
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5 ratings

Recipe Data

4
Servings

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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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 c.water-packed roasted red peppers, drained
¼ c.plus 1 tsp Hy-Vee Select olive oil
1clove garlic
¼ tsp.Hy-Vee crushed red pepper flakes
4(5-inch each) Hy-Vee portobello mushroom caps
2small zucchini, sliced lengthwise 1/2-inch-thick
2small yellow squash, sliced lengthwise 1/2-inch-thick
1medium sweet onion, sliced 1/2-inch-thick
1red 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

  1. 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.
  2. Brush mushrooms, zucchini, yellow squash, onion and bell pepper with remaining 1/4 cup olive oil; sprinkle with salt and black pepper.
  3. Grill vegetables over direct medium heat for 5 to 6 minutes per side or until tender and marked.
  4. 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.