Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.
What You Need
Original recipe yields 6 servings
2 large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 6 slices
1/3 cup KRAFT Zesty Italian Dressing, divided
1 large red onion, cut into 6 slices
1 seedless cucumber, cut into 12 slices
6 fresh basil leaves
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Let's Make It
Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing; top with basil.
Prepare using 6 KRAFT Slim Cut Mozzarella Cheese Slices.
These great-tasting appetizers are sure to be a hit at your next party. Just make sure to prepare enough so that each guest gets one!
Greek Vegetable Stacker
Substitute 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese for the mozzarella cheese and KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil for the Italian dressing. Substitute 2 Tbsp. chopped mint for the basil.
The tomatoes provide vitamin C and are stacked with cheese making it a good source of calcium.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.