Next Step Up From Ks Garden Vegetable Salad Stacker Recipes

VEGETABLE STACKS

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 24 vegetables stacks

Number Of Ingredients 9

Vegetable Stacks image

Steps:

Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for the pan
10 baby Yukon Gold potatoes, ends trimmed, sliced 1/2 inch thick (24 rounds)
8 Campari tomatoes, sliced 1/4 inch thick (24 rounds)
1 long Chinese eggplant, sliced 1/4 inch thick (24 rounds)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Chopped fresh parsley, for topping

GARDEN VEGETABLE STACK RECIPE

Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

Garden Vegetable Stack Recipe image

Steps:

Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing; top with basil.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

Ingredients

2 large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 6 slices
1/3 cup KRAFT Zesty Italian Dressing, divided
1 large red onion, cut into 6 slices
1 seedless cucumber, cut into 12 slices
6 fresh basil leaves

QUICK VEGETABLE SALAD

This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

Quick Vegetable Salad image

Steps:

In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 can (16 ounces) whole kernel corn, drained
1 large tomato, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped cucumber
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon celery seed
1/8 teaspoon pepper

GARDEN VEGETABLE SALAD

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Garden Vegetable Salad image

Steps:

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper