Roasted Veggie Stacks

By Potterfan1029

A perfect nibble or any occasion, crunch Parmesan cheese toasts are topped with tasty, balsamic vinegar roasted vegetables dressed with pesto, then garnished with sliced tomato.

Ingredients

• 1 (9-inch) yellow summer squash
• 1 (9-inch) zucchini
• 1 (9-inch) piece French bread
• 1/4 cup olive oil, divided
• 1/2 tbsp balsamic vinegar
• 1/2 tsp dried basil
• 6 grape tomatoes
• 8 large basil leaves
• 1/2 cup shredded Parmesan cheese
• 1/4 cup prepared pesto

Details

Servings 9

Preparation

Step 1

1. Preheat oven to 450°F. Cut squash, zucchini and bread into 1/4-inch slices. In large bowl, toss squash, zucchini, 1 tbsp oil and vine¬gar. Place vegetables in single layer on baking sheet.

2. On second baking sheet, place bread in single layer. In small bowl, combine remain¬ing oil and dried basil. Brush tops of bread with mixture. Place both pans in oven; bake bread 3 minutes. Meanwhile, cut tomatoes in quarters. Stack basil and roll into log. Cut through log to create thin strips. Set aside.

3. Remove bread from oven and sprinkle with Parmesan. Return to oven; bake 3 minutes.

4. Remove both pans from oven. Spoon 1/4 tsp pesto on each piece of bread. Transfer to serving tray. Stack one of each vegetable on top. Spoon 1/4 tsp pesto over vegetables. Top with shreds of basil and 1 piece of tomato. Serve immediately.