Roasted Vegetable Stack

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium eggplant, cut lengthwise into 6 slices
• 1 medium zucchini, cut lengthwise into 4 slices
• 1 large yellow squash, cut lengthwise into 4 slices
• 1 large red bell pepper, cut into 1/2 inch strips
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons chopped fresh basil
• 3/4 cup finely shredded part-skim mozzarella cheese
• 1/4 cup tomato sauce

Recipe

• 1 preheat the oven to 425°f, coat 2 baking sheets with nonstick cooking spray.
• 2 place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
• 3 remove from the oven and reduce the oven temperature to 350°f, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
• 4 continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
• 5 place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.