Roasted Vegetable Stack, Tomato Rosemary Jus, & Mashed Celery Root

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Roasted Vegetable Stack, Tomato Rosemary Jus, & Mashed Celery Root

Course: Vegetarian
Cuisine: American, Vegetarian

Materials

  • 12 portobello stem removed
  • 6 red peppers roasted halved and de-seeded
  • 6 yellow pepper roasted halved and de-seeded
  • 3 zucchini sliced thick
  • 3 yellow squash sliced thick
  • 1 eggplant
  • 2 tablespoon oregano (dry)
  • 1 teaspoon granulated garlic
  • 5 sprigs rosemary
  • 1 cup balsamic vinegar
  • 1 cup water
  • 1 tablespoon black peppercorns ground; split use
  • 4 cloves garlic chopped

Instructions

  • Marinate all vegetables in oregano, water, granulated garlic, 2-sprig rosemary chopped, balsamic vinegar & ½ t pepper for 15 minutes.
  • Grill squash, zucchini, eggplant until tender, let cool.
  • Roast portobellos in oven for 8 minutes at 350 degrees, let cool.
  • When cool, slice portobello horizontally. Add in layers the 2 peppers, eggplant, zucchini & yellow squash.
  • Keep cold until ready to serve.
  • Heat in a 350-degree oven until hot throughout.
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