Lunch

Vegan mini Veggie Stacks is for Lunch.

Vegan mini Veggie Stacks takes 15 minutes to prepare.

Vegan mini Veggie Stacks takes 20 minutes to cook.

Vegan mini Veggie Stacks makes 1 servings.

The ingredients for Vegan mini Veggie Stacks are:

1 small eggplant
1 tomato
1 large green pepper
Good Italian/pasta seasoning
salt
pepper
2 teaspoons of olive oil

Here is how you make Vegan mini Veggie Stacks:

Preheat oven to 400 degrees. Grease a cookie sheet with 1 teaspoon of the oil (rub it around).Cut the small eggplant into thin circles, less than a half an inch each.Cut the pepper into 1/2-1 inch rings.Cut four slices of tomato 1/2-1 inch each.Make sure you season each of the vegetable slices, front and back, with salt, pepper, and pasta seasonings.Stack directly onto cookie sheet- eggplant first, then tomato, then green pepper, then eggplant, then green pepper.Use the remaining oil to add a dab to the top of each stack. Cook in the oven for 20 minutes or until roasted.Makes 2 servings of 2 stacks each.Use the remaining vegetables for another recipe or cook them in the same pan and use as a side item for another meal.Number of Servings: 1Recipe submitted by SparkPeople user B.LASHANNA.

The nutritional information for Vegan mini Veggie Stacks is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 298.1

• Total Fat: 10.9 g
• Cholesterol: 0.0 mg
• Sodium: 35.5 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 17.3 g
• Protein: 8.4 g

Vegan mini Veggie Stacks is Italian cuisine.

The dietary needs meet for Vegan mini Veggie Stacks is Vegan