Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or an incredibly delicious vegetarian dish? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by 360 Cookware, a revolutionary cooking system that utilizes vapor technology to cook food without excess water or added fat. This high-quality cookware heats more efficiently, and cooks more evenly for tastier, healthier food. In addition, 360 Cookware is American owned, operated and developed to ensure that there would be a viable domestic cookware option for consumers who preferred quality products and had a passion for supporting the American economy (the only exception is their stainless steel handles, which bugs them!). They’ve yet to find an American company who can make the handles but they believe it’s a temporary situation.
It’s exciting to see the demand increasing for products made in the USA and we will be here to keep meeting that demand. We appreciate you supporting an American Company by purchasing 360 Cookware. You can sleep soundly at night knowing that American workers hand crafted the very piece of cookware you use everyday and that you are helping many people stay employed across America! Be sure to reach out to them on Twitter @360Cookware and try their tasty recipe!
Vegetable Stacks with Mozzarella and Basil
- 2 medium zucchini, cut into ¼-inch rounds
- 2 to 3 jarred roasted red peppers, seeds removed, and cut into approximately 2-inch by 2-inch pieces,
- 8 ounces fresh mozzarella, thinly sliced, and cut into approximately 2-inch by 2-inch pieces
- ½ cup prepared pesto
- 1 ½ cups 360 Marinara Sauce, cooled (see page 00), or your favorite prepared sauce
- Salt and freshly ground black pepper
- Toss the zucchini with salt and pepper.
- To build stacks place one piece of zucchini on a cutting board or cookie sheet and spread with a thin layer of pesto.
- Cover the pesto with a piece of the mozzarella, followed by a piece of roasted pepper, a piece of zucchini, another thin layer of pesto, and a piece of roasted pepper. Finish the stack with a piece of mozzarella.
- Repeat with remaining vegetables, pesto, and cheese. Secure each stack with a toothpick at opposite ends.
- Pour the marinara sauce into the 11.5-inch 360 by Americraft skillet.
- Carefully arrange the stacks in the pan about an inch apart on top of the sauce.
- Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 1 minute.
- Remove the pan from the heat and let stand for 10 to 12 minutes until the vegetables are tender and the cheese is melted.
- To serve remove the toothpicks and divide stacks among small plates. Spoon the sauce around each portion and garnish with a dollop of pesto. Serve.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado™