🍅 Roasted Vegetable & Cheese Stack
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Vegetables
- 1 large zucchini, sliced lengthwise into thick strips
- 2 large tomatoes, sliced into rounds
- 1 large yellow bell pepper, cut into thick, flat strips
- 1 large red bell pepper, cut into thick, flat strips
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
Cheese
- 8 oz (225 g) fresh mozzarella, sliced
- 6 slices cheddar cheese
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan cheese
Garnish
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
Instructions
1. Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- Arrange the zucchini and bell peppers on a baking sheet.
- Drizzle with olive oil and season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Roast for 12–15 minutes, until just tender.
2. Assemble the Stack
On a parchment-lined baking tray or oven-safe dish, layer the ingredients in this order:
- Roasted zucchini
- Fresh mozzarella slices
- Tomato slices
- Cheddar cheese
- Yellow and red bell peppers
Repeat the layers once more until you have a thick vegetable stack.
3. Add the Topping
- Sprinkle the shredded mozzarella evenly over the top.
- Finish with grated Parmesan.
4. Bake
- Reduce oven temperature to 375°F (190°C).
- Bake for 18–22 minutes, or until the cheese is melted and bubbling.
- Broil for 2–3 minutes until the top is beautifully golden and lightly charred.
5. Garnish & Serve
- Let rest for 5 minutes.
- Sprinkle with chopped parsley and fresh thyme.
- Serve hot with a fresh salad, garlic bread, or grilled chicken.
Optional Additions
- Spread a thin layer of marinara sauce between the layers.
- Add sliced grilled chicken or turkey for extra protein.
- Mix a little pesto between the cheese layers.
- Finish with a drizzle of balsamic glaze before serving for extra flavor.