Vegetable Stacks with Tomato/Red Pepper Sauce

This dish takes a little extra time to assemble, but the bit of effort is so very worth it. It’s actually a quite simple dish to make and looks very fancy when plated. Perfect for when you want to impress your dining companion!

  • Total Time: About 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 1 large eggplant trimmed and cut into 4 rounds about ½-inch thick
  • 1 large red onion cut into 4 slices about ½-inch thick
  • 1 orange or yellow bell pepper, sides cut vertically to make 4 square pieces 
  • 4 large portobello mushroom caps, gills removed
  • 1 or 2 large ripe tomatoes cut into 4 slices about ½-inch thick
  • 3 Tablespoons red onion, minced
  • 2 plum tomatoes, chopped
  • 2 roasted red bell peppers, homemade or store-bought
  • 1 teaspoon white miso paste
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1¼-inch turmeric, grated (or ¼ teaspoon ground)
  • black pepper to taste
  • fresh parsley for garnish

Directions

  1. Preheat the oven to 425ºF. 
  2. Line two large baking sheets with silicone mats or parchment paper. 
  3. Arrange eggplant slices in a single layer on one of the prepared baking sheets. 
  4. Bake eggplant until soft, turning once, about 15 minutes. Remove baking sheet from oven and set aside to cool; then remove eggplant from the pan. 
  5. Meanwhile, on second prepared baking sheet, arrange onion slices in a single layer and bake 7-8 minutes. Turn over onion slices, place bell pepper pieces on the same baking sheet with onion, and roast until vegetables are tender, about 15 minutes. Set aside to cool. 
  6. Arrange mushroom caps, gills side up, on baking sheet from which eggplant has been removed. Roast until softened, about 10 minutes. 
  7. Lower oven temperature to 350ºF. 
  8. Assemble roasted vegetables in stacks: To begin, leave the four mushroom caps, gill side up, on their baking sheet. Top each cap with a slice of eggplant, followed by a slice of onion, then a bell pepper slice, and top with a slice of tomato. 
  9. Cover the baking sheet and bake until the vegetables are hot, about 20 minutes. 

While vegetables are cooking, make the sauce.

  1. In a skillet, heat 3 Tablespoons of water over medium heat and add minced onion. Cover and cook for 4 minutes, or until soft. 
  2. Stir in plum tomatoes, roasted bell peppers, miso, basil, thyme, turmeric, and black pepper to taste. Cover and cook until the vegetables are very soft, about 5 minutes. 
  3. Transfer vegetables to a food processor and purée the sauce until smooth. Keep warm over low heat until ready to use.

When the stacks are ready, use a metal spatula to carefully remove them from the baking dish. Place one stack in the center of each of four dinner plates. Top and surround each stack with the sauce and parsley garnish, and serve hot. 

TIPS

For a more attractive dish, cut the stackable vegetable slices so they are approximately the same size. Reserve the remaining vegetable pieces for another use.

Note

About the Chefs

Robin R

Robin Robertson is the author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Veganize It!, Vegan on the Cheap, Quick-Fix Vegan, One-Dish Vegan, and Vegan Without Borders

She also wrote “The Global Vegan” column for VegNews Magazine for 10 years and was a contributing editor and columnist for Vegetarian Times. She has also written articles for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.

Robin Robertson has the professional experience in classic, contemporary, and international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.

Robin lives in Virginia’s Shenandoah Valley with her husband Jon and numerous felines. Robin’s latest news, recipes, and her cookbooks can be found at http://robinrobertson.com/.

Michael Greger

Michael Greger, MD, is a physician, a New York Times Bestselling Author, and an internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award and became a diplomate of the American Board of Lifestyle Medicine.

Both his latest books, How Not to Die and The How Not to Die Cookbook, became instant New York Times bestsellers. One hundred percent of all proceeds he has ever received from his books, DVDs, and speaking engagements have always been, and will always be, donated to charity. His new book, How Not to Diet, was released in December 2019 (https://nutritionfacts.org/how-not-to-diet/).

 

Nutritionfacts.org is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501(c)(3) non-profit charity, NutritionFacts.org now relies on individual donors to keep the site alive and thriving.

NutritionFacts.org is a proud member of the True Health Initiative, a global voice for lifestyle as medicine.

  • Total Time: About 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Yield: 4 servings
  • Ingredients:
    • 1 large eggplant trimmed and cut into 4 rounds about ½-inch thick
    • 1 large red onion cut into 4 slices about ½-inch thick
    • 1 orange or yellow bell pepper, sides cut vertically to make 4 square pieces 
    • 4 large portobello mushroom caps, gills removed
    • 1 or 2 large ripe tomatoes cut into 4 slices about ½-inch thick
    • 3 Tablespoons red onion, minced
    • 2 plum tomatoes, chopped
    • 2 roasted red bell peppers, homemade or store-bought
    • 1 teaspoon white miso paste
    • 1 teaspoon dried basil
    • ½ teaspoon dried thyme
    • 1¼-inch turmeric, grated (or ¼ teaspoon ground)
    • black pepper to taste
    • fresh parsley for garnish
  • Directions:
    1. Preheat the oven to 425ºF. 
    2. Line two large baking sheets with silicone mats or parchment paper. 
    3. Arrange eggplant slices in a single layer on one of the prepared baking sheets. 
    4. Bake eggplant until soft, turning once, about 15 minutes. Remove baking sheet from oven and set aside to cool; then remove eggplant from the pan. 
    5. Meanwhile, on second prepared baking sheet, arrange onion slices in a single layer and bake 7-8 minutes. Turn over onion slices, place bell pepper pieces on the same baking sheet with onion, and roast until vegetables are tender, about 15 minutes. Set aside to cool. 
    6. Arrange mushroom caps, gills side up, on baking sheet from which eggplant has been removed. Roast until softened, about 10 minutes. 
    7. Lower oven temperature to 350ºF. 
    8. Assemble roasted vegetables in stacks: To begin, leave the four mushroom caps, gill side up, on their baking sheet. Top each cap with a slice of eggplant, followed by a slice of onion, then a bell pepper slice, and top with a slice of tomato. 
    9. Cover the baking sheet and bake until the vegetables are hot, about 20 minutes. 

    While vegetables are cooking, make the sauce.

    1. In a skillet, heat 3 Tablespoons of water over medium heat and add minced onion. Cover and cook for 4 minutes, or until soft. 
    2. Stir in plum tomatoes, roasted bell peppers, miso, basil, thyme, turmeric, and black pepper to taste. Cover and cook until the vegetables are very soft, about 5 minutes. 
    3. Transfer vegetables to a food processor and purée the sauce until smooth. Keep warm over low heat until ready to use.

    When the stacks are ready, use a metal spatula to carefully remove them from the baking dish. Place one stack in the center of each of four dinner plates. Top and surround each stack with the sauce and parsley garnish, and serve hot. 

    TIPS

    For a more attractive dish, cut the stackable vegetable slices so they are approximately the same size. Reserve the remaining vegetable pieces for another use.

  • Note:

    About the Chefs

    Robin R

    Robin Robertson is the author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Veganize It!, Vegan on the Cheap, Quick-Fix Vegan, One-Dish Vegan, and Vegan Without Borders

    She also wrote “The Global Vegan” column for VegNews Magazine for 10 years and was a contributing editor and columnist for Vegetarian Times. She has also written articles for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.

    Robin Robertson has the professional experience in classic, contemporary, and international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.

    Robin lives in Virginia’s Shenandoah Valley with her husband Jon and numerous felines. Robin’s latest news, recipes, and her cookbooks can be found at http://robinrobertson.com/.

    Michael Greger

    Michael Greger, MD, is a physician, a New York Times Bestselling Author, and an internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award and became a diplomate of the American Board of Lifestyle Medicine.

    Both his latest books, How Not to Die and The How Not to Die Cookbook, became instant New York Times bestsellers. One hundred percent of all proceeds he has ever received from his books, DVDs, and speaking engagements have always been, and will always be, donated to charity. His new book, How Not to Diet, was released in December 2019 (https://nutritionfacts.org/how-not-to-diet/).

     

    Nutritionfacts.org is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501(c)(3) non-profit charity, NutritionFacts.org now relies on individual donors to keep the site alive and thriving.

    NutritionFacts.org is a proud member of the True Health Initiative, a global voice for lifestyle as medicine.

  • Credit:

    This dish takes a little extra time to assemble, but the bit of effort is so very worth it. It’s actually a quite simple dish to make and looks very fancy when plated. Perfect for when you want to impress your dining companion!

 

 

 

 

 

 

 

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