Roasted Vegetable Tower with Sauteed Tomatoes

I had such a craving today for vegetables and fruit. So I loaded up with grapefruit, pears and cantalope and then hit Whole Foods during the lunch hour and purchased lots of great veggies for dinner tonight plus some salmon which I always love.

When selecting my vegetables I decided I wanted to make a vegetable tower so I purchased vegetables that had about the same circumference.

Here are the ingredients I purchased for this luscious dish:

Roasted Vegetable Tower with Sauteed Tomatoes


portabella mushrooms (1 each for how many you’re serving)
red onion, sliced in 1/4 inch rounds
butternut squash, peeled and sliced in 1/4 to 1/2 inch rounds
eggplant, sliced in 1/4 to 1/2 inch rounds
salt and pepper

6 Roma Tomatoes, cut in 1/4 inch dice
clove of garlic, minced
extra-virgin olive oil

Freshly grated parmigiano-reggiano


Slice the red onion, butternut squash and eggplant. Lay on a sheet pan lined with heavy duty foil and rub olive oil over them with S & P sprinkled on top. Then place the veggies in a 400 degree oven for about 15-20 minutes. Add the portabella mushrooms also drizzled with olive oil, for an additional 5 minutes.

While the vegetables are roasting in the oven, place approximately 1 tablespoon of olive oil in a saute’ pan with minced garlic. Heat for about 30 seconds then add the diced tomatoes. Cook over medium heat until the tomatoes release their juices and begin to soften but still vibrant in color. Remove from heat.

On a plate layer the veggies like a tower by placing the mushroom, onion, butternut squash then the eggplant and ladle a couple of heaping spoonfuls of the tomato mixture over the veggie tower. Top with freshly grated cheese and serve.

Delicious, light and beautiful. Enjoy!

All it takes is a few steps to create this lovely tower of roasted vegetables.

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