Roasted Vegetable Stack, Tomato Rosemary Jus, & Mashed Celery Root
  1. Marinate all vegetables in oregano, water, granulated garlic, 2-sprig rosemary chopped, balsamic vinegar & ½ t pepper for 15 minutes.
  2. Grill squash, zucchini, eggplant until tender, let cool.
  3. Roast portobellos in oven for 8 minutes at 350 degrees, let cool.
  4. When cool, slice portobello horizontally. Add in layers the 2 peppers, eggplant, zucchini & yellow squash.
  5. Keep cold until ready to serve.
  6. Heat in a 350-degree oven until hot throughout.