Summer Squash Stacks With Roasted Red Pepper Sauce

By jenlin

Ingredients

• 1 medium-size yellow squash, cut diagonally into 8 (1/4-inch-thick) slices (about 3/4 lb.)
• 2 medium zucchini, cut diagonally into 16 (1/4-inch-thick) slices (about 1 lb.)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8.8-oz.) package fresh mozzarella cheese
• 16 basil leaves
• Roasted Red Bell Pepper Sauce
• 1 (7-oz.) jar roasted red bell peppers, drained
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar

Preparation

Step 1

Preheat oven to 350°. Brush squash and zucchini with oil; place in a single layer in a jelly-roll pan. Sprinkle with salt and pepper. Bake 5 minutes or until crisp-tender.

Cut mozzarella into 8 (1/4-inch-thick) slices. Cut each slice in half. Place half of zucchini on a serving platter. Layer with half each of mozzarella and basil. Top with yellow squash. Layer with remaining mozzarella, basil, and zucchini. Top with Roasted Red Bell Pepper Sauce. Garnish, if desired.
For Roasted Red Pepper Sauce - Combine all ingredients in food processor and blend.