Portobello Eggplant Stacks
Author: Ashley
Recipe type: Appetizer, Vegan
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
- ¼ Balsamic Vinegar
- 2 tbs Sugar in the Raw
- 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
- Preheat Oven to 400
- Fire up your grill
- Mix ingredients in a saucepan over medium heat, stirring until all the sugar has dissolved
- Bring to a boil, reduce heat to low and simmer until sauce thickens, about 20 minutes
- Oven roast bell peppers for 20-25 minutes
- When bell peppers are done roasting, set aside and slice lengthwise, set aside
- While peppers are roasting, brush vegetables with one tablespoon olive oil
- Grill eggplants, squash and mushrooms for about 5-6 minutes per side
- When you flip your eggplant, make sure to add your cheese fduring the last minutes of grilling
- While veggies are grilling, toss the arugula, sherry vinegar one teaspoon oil and salt & pepper until fully incorporated, set aside
- Add arugula to the bottom of the serving dish and begin assembling your stacks
- We did so in this order: eggplant, cheese, squash, bell pepper, mushroom, tomatoes, balsamic glaze drizzle
- ENJOY!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/portobello-eggplant-stacks/
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