Roasted Vegetable & Cheese Stack

Ingredients

Vegetables

1 large eggplant, about 450–500 g, sliced into ½-inch rounds
2 medium zucchini, about 400 g, sliced into ½-inch rounds
3 large tomatoes, sliced into ½-inch rounds
1 small red bell pepper, thinly sliced — optional
4 garlic cloves, finely minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Cheese Filling

200 g fresh mozzarella, sliced
150 g ricotta cheese
50 g Parmesan cheese, finely grated
75 g feta cheese, crumbled — optional
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme
½ teaspoon dried oregano
¼ teaspoon black pepper

Topping

75 g shredded mozzarella
1–2 tablespoons Parmesan
1 tablespoon olive oil
Fresh thyme or parsley
1 small fresh rosemary sprig for decoration

Optional

1 tablespoon balsamic glaze
Pinch of red chili flakes

Instructions

1. Prepare the Eggplant

Slice the eggplant into even rounds.

Sprinkle lightly with salt and leave for 20 minutes. Pat dry thoroughly with paper towels.

Brush both sides lightly with olive oil.

2. Roast the Eggplant

Preheat the oven to 425°F (220°C).

Arrange the eggplant slices on a baking sheet in one layer.

Roast for 20–25 minutes, turning halfway through, until tender and lightly golden.

Remove and set aside.

3. Roast the Zucchini

Place the zucchini slices on another baking sheet.

Season with:

Salt
Black pepper
A little oregano
1 tablespoon olive oil

Roast for 12–15 minutes, turning once, until tender and lightly browned.

4. Roast the Tomatoes

Arrange the tomato slices on a baking sheet.

Sprinkle with minced garlic, black pepper and a little salt.

Drizzle with olive oil.

Roast for 10–15 minutes at 425°F (220°C).

The tomatoes should become soft and slightly caramelized but should still hold their shape.

5. Make the Cheese Filling

In a bowl, combine:

Ricotta
Parmesan
Feta
Fresh basil
Thyme
Oregano
Black pepper

Mix until creamy.

Taste before adding additional salt because Parmesan and feta are already salty.

6. Assemble the Stacks

For each stack, start with the largest eggplant slice.

Layer as follows:

Eggplant → ricotta mixture → tomato → mozzarella → zucchini → herbs

Repeat the layers:

Eggplant → cheese mixture → tomato → mozzarella → zucchini

Finish with a final eggplant slice.

Make the stacks tall but don’t press them too hard, otherwise the cheese will squeeze out.

7. Add the Golden Cheese Topping

Place the finished stacks on a parchment-lined baking tray.

Top each stack with:

Shredded mozzarella
Parmesan
A tiny drizzle of olive oil
Fresh thyme

Bake at 400°F (205°C) for 8–12 minutes, until the cheese melts.

For the beautiful browned top shown in the photo, turn on the broiler/grill for 1–3 minutes at the end.

Watch closely because the cheese can burn quickly.

8. Rest and Garnish

Remove from the oven and let the stacks rest for 5 minutes.

Garnish with:

Fresh rosemary
Chopped parsley
Fresh thyme
Black pepper
A small drizzle of olive oil

For a slightly sweet restaurant-style finish, add a very small drizzle of balsamic glaze around the plate.

Nutrition — Approx. Per Stack

Based on 4 servings:

Calories: 400–450 kcal
Protein: 20–24 g
Carbohydrates: 20–25 g
Fat: 27–31 g
Saturated Fat: 12–15 g
Fiber: 6–8 g
Sugar: 10–13 g
Calcium: 400–500 mg
Iron: 2–3 mg
Potassium: 700–900 mg
Sodium: 600–850 mg

Allergens

Contains: Milk/dairy
Naturally free from: Nuts, eggs and gluten, provided no breadcrumbs or other additions containing them are used.

Best cheese combination for the exact look in your photo: fresh mozzarella + ricotta + Parmesan + a small amount of feta. This gives you the creamy white layers, stretchy melted cheese, and deeply golden top.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.