Portobello Eggplant Stacks
Author: 
Recipe type: Appetizer, Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Balsamic Glaze
  • ¼ Balsamic Vinegar
  • 2 tbs Sugar in the Raw
Stacks
  • 6 portobello mushroom caps
  • 1 eggplant, sliced into 6 rounds
  • 2 small yellow squash, sliced lengthwise (see picture above)
  • 1 tbs + 1 tsp olive oil
  • 2 red bell peppers, halved
  • 1 cup cherry tomatoes, diced
  • 1 cup Follow Your Heart Vegan Mozzarella Shreds
  • 2 cups arugula
  • 2 tbs sherry vinegar
  • salt and pepper to taste
Instructions
  1. Preheat Oven to 400
  2. Fire up your grill
Balsamic glaze
  1. Mix ingredients in a saucepan over medium heat, stirring until all the sugar has dissolved
  2. Bring to a boil, reduce heat to low and simmer until sauce thickens, about 20 minutes
Stacks
  1. Oven roast bell peppers for 20-25 minutes
  2. When bell peppers are done roasting, set aside and slice lengthwise, set aside
  3. While peppers are roasting, brush vegetables with one tablespoon olive oil
  4. Grill eggplants, squash and mushrooms for about 5-6 minutes per side
  5. When you flip your eggplant, make sure to add your cheese fduring the last minutes of grilling
  6. While veggies are grilling, toss the arugula, sherry vinegar one teaspoon oil and salt & pepper until fully incorporated, set aside
  7. Add arugula to the bottom of the serving dish and begin assembling your stacks
  8. We did so in this order: eggplant, cheese, squash, bell pepper, mushroom, tomatoes, balsamic glaze drizzle
  9. ENJOY!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/portobello-eggplant-stacks/