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veggie stacks

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July 17th, 2012 · Print Print

I made these for the party Chad and I threw a few weeks ago, and it was amazing to find an appetizer that could be made ahead of the time, served at room temperature, and would still be completely beautiful and delicious. 

And these are so easy, I bet they’d be fun to serve to kids!  Somehow vegetables are always more interesting when they’re in a cool form. 

I feel like I’ve lost track of the seasons a little bit, since it’s basically been summer for me for 14 months, but everything in this recipe should be in season right now!  So head out to your local farmer’s market or favorite grocery store, whip out your mandolin (I always forget how incredibly time-saving and easy they are) and go make these!  Yum.

Veggie Stacks

INGREDIENTS
2 zucchinis
4 large plum tomatoes
1/2 cup shaved gruyere cheese
10 leaves basil, julienned
Olive oil
Sea salt
Freshly ground pepper

DIRECTIONS
Using a mandolin or a steady hand, cut the zucchini and tomatoes to about the same width.  Stack one slice of zucchini, one slice of tomato and drizzle with olive oil for each stack.  Then add another slice of zucchini and another tomato, and sprinkle salt and pepper over the top.  Add a few slices of shaved cheese and a tiny slice of basil to each stack.  Serve.


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Tags: appetizers · food



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