Crispy Mediterranean Veggie Stack
A mouthwatering combination of roasted potatoes, sautéed mushrooms, and colorful Mediterranean vegetables, layered to perfection. This dish is bursting with flavors, textures, and vibrant colors, making it an irresistible and healthy addition to any meal.
ingredients
- 4 medium-sized potatoes
- 8 ounces white mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 eggplant
- 1 red onion
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Wash and slice the potatoes into 1/4-inch thick rounds.
- 3.
In a large bowl, toss the potato slices with 2 tablespoons of olive oil, dried oregano, salt, and black pepper.
- 4.
Arrange the seasoned potato slices on a baking sheet and roast for 25-30 minutes, until golden and crispy.
- 5.
Meanwhile, wash and slice the mushrooms, bell peppers, zucchini, eggplant, and red onion into thin strips.
- 6.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 7.
Add the sliced mushrooms and sauté until golden brown.
- 8.
Remove the mushrooms from the skillet and set aside.
- 9.
In the same skillet, add another tablespoon of olive oil and sauté the bell peppers, zucchini, eggplant, and red onion until tender.
- 10.
Season the sautéed vegetables with salt, black pepper, and dried oregano.
- 11.
To assemble the veggie stack, start with a layer of roasted potatoes followed by a layer of sautéed mushrooms and then the mixed Mediterranean vegetables.
- 12.
Repeat the layers until all the ingredients are used, finishing with a layer of the roasted potatoes on top.
- 13.
Garnish with a sprinkle of dried oregano and serve warm.
