Sound Good? Roasted Vegetable Strata
Roasted Vegetable Strata
Yield: 12 servings.
Ground black pepper
2 small eggplants
2 yellow squash
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
6 ounces goat cheese
Preheat the oven to 350 degrees.
Trim off top and bottom of tomatoes; slice into 1/2-inch rounds. Place slices on a rack over a sheet pan; sprinkle with salt and pepper. Roast for 15 minutes.
Meanwhile, peel eggplant and trim off ends; slice lengthwise 1/2 inch thick. Trim ends off yellow squash and zucchini; slice lengthwise 1/2 inch thick. In a medium bowl, combine oils, 1 tablespoon salt and 1 tablespoon pepper. Coat vegetable slices with oil mixture.
In a bowl, stir together oregano, basil and goat cheese.
Arrange a layer of eggplant and squash in a 9-by-13-inch pan that is at least 2 inches deep; dot vegetables with cheese mixture, then top with 1/3 of the tomato slices. Rotate pan 90 degrees and repeat layers, then rotate and repeat layers once more, using the remaining ingredients.
Cover the pan with aluminum foil. Roast for 30 minutes; remove foil. Roast 30 to 45 minutes longer, depending on preferred degree of tenderness.
PER SERVING: 157 calories; 12.5g fat (72 percent calories from fat); 3.5g saturated fat; 6.5mg cholesterol; 4g protein; 7g carbohydrate; 3.5g sugar; 3g fiber; 59mg sodium; 36mg calcium; 353mg potassium.
Think I'll give this try. All ingredients something I like. Hope everyone here likes it too!
Or has someone else tried it already? Comments appreciated.