Friday, August 7, 2009

Summer Squash Stacks with Roasted Red Bell Pepper Sauce

I saw this recipe in Southern Living magazine, and thought it just sounded like a really simple summer dish. I made it on the same day that we had the Garden Sliders, so I ended up roasting a whole bunch of zucchini and summer squash in the oven and pretty much did my own thing as far as this recipe goes.

These stacks were supposed to be taller and probably wider, but I wanted to make them smaller and simpler, so we just had 1 slice of summer squash, 1 slice of mozzarella, and 1 slice of zucchini per stack. Some of them we topped off with a slice of roasted red pepper, just for fun.

The roasted red pepper sauce was really good. We used it as a spread for our sandwiches later and it held up really well.

I love summer. So many fresh vegetables and fruits that can be easily prepared to make delicious meals!



Summer Squash Stacks with Roasted Red Bell Pepper Sauce
from Southern Living Magazine

  • 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
  • Garnish: freshly shaved Parmesan cheese

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.

2. 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.

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

1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed.


13 comments:

Barbara Bakes said...

Great photo Mary Ann. What a yummy summer side dish!

The Food Librarian said...

Yummy! Garden Sliders! How perfect for summer. - mary

Carrie said...

I love all of the fresh veggies that are available in summer, too! This looks like such a great summer dinner. That red pepper sauce sounds so good!

Finsmom said...

Such a clever and pretty summer appy!

Bridgett said...

Oh my goodness...I am definitely doing this. The red pepper sauce looks and sounds amazing. You would have to remove me from these at the table! What a delicious idea you have here.

Jackie at Phamfatale.com said...

I absolutely love the idea of stacking all these wonderful colors. I have a rest of polenta that need to be grilled. I'll make this (grilled polenta as the base) as a light dinner for tonight. Thanks!

Kerstin said...

I love those cute little stacks and the roasted red pepper sauce sounds delicious!

Jamie said...

Lovely photos...perfect recipe for summer!

Michele said...

These look delicious!

sara said...

This is made up of some of my most favorite ingredients. I can't wait to make these , they look fabulous.

pinkstripes said...

YUM. The red bell pepper sauce sounds very versatile. I love it on the squash stacks, but I also think it would be a great pasta sauce or on pizza.

Danielle said...

This looks great! I've been wanting to make somethign like this for a while! Mmm mouth watering!

Kevin said...

Roasted red peppers are so good and they would make a great sauce for veggies!