Roasted Vegetable Stack Recipe

Yummy, yummy, yummy!  I'm hitting you with another awesome vegetarian dish!  I've noticed that I use a lot of cumin in my cooking.  I guess I like the flavors of the Southwest a lot.  I saw this dish on Pinterest (my new obsession) and was dying to try it out.  Pinterest linked me to this site where I got all the lovely details about the recipe.  My version differs slightly so...

You will need Cilantro, Salsa, Sweet Potato, Bell Pepper, Anaheim Pepper, Garlic, Onion Spinach, Corn Tortillas, Frozen Corn, Shredded Cheese, Cauliflower, and Purple Kale.  Also you will want Sour Cream to top the finished dish.  I have some Green Onions pictured..which can be used as a garnish.  In the end I decided not to use them.

Chop up the Cauliflower, Onion, Anaheim Pepper, and Sweet Potato and place them on a baking sheet.  Then add the Frozen Corn that has been thawed and your minced Garlic.

Drizzle with Olive Oil and then sprinkle with the Cumin and a bit of Salt & Pepper.  Mix everything together with your hands to ensure that everything gets kissed with the Oil and spice.  Bake at 425 Degrees for about 40 minutes.  Try to stir the pan every now and then.

I was only able to stir my mix around once and things came out lovely!  You want the veggies to be tender and caramelized a bit.

Chop the Cilantro and add it to the salsa.  Mix the two together well.

Spray an 8x8x5 pan  and put 1/3 of the salsa mix on the bottom of the dish

Top with broken up bits of Corn Tortilla

Then add 1/3 of the roasted Veggies

Top this with 1/3 of the Spinach and chopped purple Kale

Top that layer (phew) with 1/3 of the shredded Cheese.  Repeat those steps another 2 times.

In the end you will get a heaping and lovely baking dish topped with cheese.

Cover with foil and bake 350 degrees for 20 minutes.  Then remove the foil and cook another 10 minutes till everything is warm and ooey gooey.  When cooking is done let it sit for about 5 minutes more out of the oven.

Ooey, gooey, and cheesey!

This was so yummy and fresh tasting.

Top with a dollop of Sour Cream and Enjoy!

Roasted Vegetable Stack Recipe
Source:  Perry's Plate

1 Anaheim Pepper, cut into matchsticks
 1 Bell Peppers, cut into matchsticks
1/2 head of Cauliflower, cut into smallish chunks
1 Sweet Potato, peeled and cut into smallish chunks
1 Onion, halved and slivered
1 cup Frozen Corn Kernels, thawed and squeezed a bit to remove excess moisture
3 TBSP Olive Oil
1 1/2 tsp Ground Cumin
2 Garlic Cloves, minced
salt and pepper
1/2 C chopped Fresh Cilantro
2 C Salsa (I used Pace Picante sauce Medium heat)
2 Big handfuls of Baby Spinach
1 C chopped Purple Kale
9-10 Corn Tortillas torn into little chunks
2 cups Shredded Cheese
sour cream to top the finished dish

Preheat the oven to 425 degrees.

Place Anaheims, Bell Peppers, Cauliflower, Sweet Potato, Onion, and Corn Kernels onto baking sheet. Drizzle with Olive Oil and sprinkle the Cumin, Salt & Pepper, and Minced Garlic over top. Use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to caramelize in spots. Try to stir the pan 2 to 3 times during cooking to get an even roast.  Remove the pan from the oven and reduce the temperature to 350 degrees.

Prepare an 8x8x2 square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/3 of the salsa mix into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the Veggies, a handful of Spinach and Kale, and 1/3 of the Cheese. Repeat 2 more times and end with a layer of Cheese on top. Cover with aluminum foil and bake 20 minutes.  Remove the foil and bake another 10 minutes until the chesese is melted and everything is warm and gooey.


Let it sit for 5 minutes and cut into squares. Top with Sour cream and Enjoy!

Approximately 6 servings

367 Calories
43 Carbs
17 Fat
11 protein