Ingredients
Vegetables:
- 1 large eggplant (sliced into ½-inch rounds)
- 2 medium zucchini (sliced lengthwise or into rounds)
- 2 bell peppers (red, yellow, or orange—cut into thick slices)
- 1 large red onion (cut into thick rings)
- 2–3 tomatoes (sliced thick or use cherry tomatoes halved)
For roasting:
- 3–4 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt & black pepper to taste
- Optional: chili flakes for heat
For layering/topping:
- ½ cup crumbled feta cheese (optional but highly recommended)
- 2 tbsp balsamic glaze
- Fresh basil or parsley (for garnish)
🔥 Instructions
1. Prep the vegetables
- Wash and slice all vegetables evenly so they cook at the same rate.
- Place eggplant and zucchini on a tray and lightly salt them. Let sit for 10–15 minutes to remove excess moisture, then pat dry.
2. Season everything
- In a large bowl, toss all vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Make sure every piece is well coated for maximum flavor and crisp edges.
3. Roast the vegetables
- Preheat oven to 425°F (220°C).
- Arrange vegetables in a single layer on baking trays (don’t overcrowd).
- Roast for 20–25 minutes, flipping halfway through.
- Cook until edges are golden, slightly crispy, and caramelized.
4. Build the stacks
- Start with a base layer (eggplant or zucchini).
- Add alternating layers: zucchini → bell pepper → onion → tomato.
- Repeat stacking 2–3 times depending on height preference.
- Secure with a toothpick if needed.
5. Final bake
- Return stacked vegetables to the oven for 8–10 minutes to help them bind and warm through.
- Optional: sprinkle feta cheese on top during the last 3 minutes so it softens slightly.
6. Finish & serve
- Drizzle with balsamic glaze for a sweet tangy finish.
- Garnish with fresh basil or parsley.
- Serve warm as a main dish or elegant side.
💛 Tips
- Roast vegetables until slightly crisp for better structure in stacks.
- For extra protein, add grilled chicken or chickpeas between layers.
- Use parchment paper to prevent sticking and improve browning.
- Let veggies cool slightly before stacking so they hold shape better.
