Dinner for 4

Roasted Vegetable Stack

Name: Roasted Vegetable Stack
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 small butternut squash; 1 large baking potato; 1 fresh mozzarella ball; 1 tomatoes; 2 tbsp olive oil; 1 tsp rosemary; 1 tsp thyme; 1 tsp basil; 1 tsp salt; 1 tbsp balsamic vinegar; 10 toothpicks

Roasted squash and potato layers join mozzarella, tomato, herbs, and balsamic vinegar for a warm vegetable stack.

Typical price

$3.73for 4 servings

$0.93 per serving$3.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

This is usually served as a side or part of a meal, so the price per serving is low for a full dinner.

65 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Gluten-free Budget Family Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	1.5 lb	$1.94Typical price
Potatoes$0.99/lb typical	0.55 lb	$0.54Typical price
Mozzarella$0.30/oz typical	1 oz	$0.30Typical price
Fresh tomatoes$1.99/lb typical	0.3 lb	$0.62Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.08Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.01Typical price
Total for the servings shown		$3.73

Pantry staples you likely have

Olive and cooking oilVinegar

Not included in the cost.

Ingredients

1 small butternut squash
1 large baking potato
1 fresh mozzarella ball
1 tomatoes
2 tbsp olive oil
1 tsp rosemary
1 tsp thyme
1 tsp basil
1 tsp salt
1 tbsp balsamic vinegar
10 toothpicks

Steps

Heat the oven to 425 F and line a large baking sheet.
Peel and slice the squash and potato into thin rounds, then toss them with olive oil, rosemary, thyme, basil, and salt.
Arrange the vegetables on the sheet and roast for 30 minutes, turning them halfway.
Slice the mozzarella and tomato, then layer them with the roasted vegetables in four stacks.
Secure each stack with a toothpick, drizzle with balsamic vinegar, and roast at 425 F for 10 minutes.