Wednesday, October 10, 2012
Open-Face Veggie Stack with Fried Garlic Squash
I had some left over purple potatoes which played a small but tasty part in this veggie stack.
I started with a whole grain tortilla, cut with a circular biscuit cutter. My yellow squash was pan-fried in olive oil, first coated with a mixture of rolled oats, sea salt, pepper, garlic powder and dried minced onion.
The layers were arugula, cooked purple potato slices, Daiya jalapeno garlic dairy-free cheese (melted slightly on the cooked squash) and sliced sweet onion. I added a few more potato slices and arugula on top.
I ended up putting another rounded slice of tortilla on top because it was much easier to eat that way!