Roasted Vegetable Stack

• medium eggplant, cut lengthwise into 6 slices↗1
• medium zucchini, cut lengthwise into 4 slices1
• large yellow squash, cut lengthwise into 4 slices↗1
• large red bell pepper, cut into 1/2 inch strips↗1
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• part-skim ricotta cheese↗1⁄2 cup
• chopped fresh basil2 tablespoons
• finely shredded part-skim mozzarella cheese3⁄4 cup
• tomato sauce↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.

2. 2

   Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper on both sides, bake for 16-20 minutes, or until tender.

3. 3

   Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil, and 1/4 cup shredded mozzarella cheese over that.

4. 4

   Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.

5. 5

   Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.