Dinner, Meatless Monday
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Meatless Monday: Veggie Stack and Pesto Grits

My family and I vacationed in Lake Tahoe about a month ago and besides the gorgeous views, the amazing skiing, the food was delicious!  One of my favorite dishes was a dish comprised of a veggie stack and grits.  So, you know me, I had to recreate it!  I think that anything with grits is a delicious meal, but I hope you give this a try!  It is healthy, beautiful, and of course tastes great.

1 Large Carrot

1 Medium Squash or Zucchini

1 Portobello Mushroom Cap

1/4 Onion

1/4 Pepper

2 Cups Tomato Sauce

2 Skewers

2-4 TBSP Pesto 

1/2 Cup Uncooked Grits

2 TBSP Butter

1  Cup Vegetable Broth

3/ Cup Heavy Cream

Goat Cheese

Salt, Pepper, Garlic Salt, Cayenne Pepper, and Chipotle Paprika to taste

Veggies

Veggies

To prepare Grits:

In a nonstick pot, combine broth and grits

Bring to a boil and cook for 3 minutes, stirring constantly

Turn to medium-low heat, stir in butter, and reduce liquid by half

Making the grits

Making the grits

As liquid reduces, add heavy cream in three to four additions, stirring occasionally

Entire process should take 45-60 minutes

When liquid is reduced, season with salt, pepper, garlic salt, cayenne pepper, and smoked paprika

To prepare veggie stack:

Preheat oven to 375

Cut each veggie into bit sized pieces

Assembling the veggies

Assembling the veggies

Thread veggies onto skewers

Place the skewers on a parchment paper, drizzle with EVOO, and sprinkle spices onto veggies

Making the skewers

Making the skewers

Ready to go into the oven

Ready to go into the oven

Bake in oven for 35 minutes, or until carrots are tender

Heat tomato sauce in sauce pot on stove or in microwave (you can add seasoning to the tomato sauce if desired)

Spoon 1/4 cup grits onto plate (I used a measuring cup to form grits)

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Beginning to plate

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Pour 1 cup hot tomato sauce around grits

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Place 4 slices of goat cheese on tomato sauce

Split pesto in half and spoon 5 portions of pesto on the plate; one dollop onto of grits and the rest in between the goat cheese

Adding the pesto and goat cheese

Adding the pesto and goat cheese

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Plate a skewer on each plate 

Serve and enjoy!

Veggie Stack and Pesto Grits All Served Up!

Veggie Stack and Pesto Grits All Served Up!

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Veggie Stack and Pesto Grits
Serves 4
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Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
773 calories
18 g
260 g
78 g
6 g
46 g
395 g
384 g
5 g
0 g
27 g
Nutrition Facts
Serving Size
395g
Servings
4
Amount Per Serving
Calories 773
Calories from Fat 682
% Daily Value *
Total Fat 78g
119%
Saturated Fat 46g
228%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 24g
Cholesterol 260mg
87%
Sodium 384mg
16%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
11%
Sugars 5g
Protein 6g
Vitamin A
136%
Vitamin C
35%
Calcium
14%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Large Carrot
  2. 1 Medium Squash or Zucchini
  3. 1 Portobello Mushroom Cap
  4. 1/4 Onion
  5. 1/4 Pepper
  6. 1 Cup Tomato Sauce
  7. 2 Skewers
  8. 1-2 TBSP Pesto
  9. 1/2 Cup Uncooked Grits
  10. 2 TBSP Butter
  11. 1 Cup Vegetable Broth
  12. 3/ Cup Heavy Cream
  13. Goat Cheese
  14. Salt, Pepper, Garlic Salt, Cayenne Pepper, and Chipotle Paprika to taste
To prepare Grits
  1. In a nonstick pot, combine broth and grits
  2. Bring to a boil and cook for 3 minutes, stirring constantly
  3. Turn to medium-low heat, stir in butter, and reduce liquid by half
  4. As liquid reduces, add heavy cream in three to four additions, stirring occasionally
  5. Entire process should take 45-60 minutes
  6. When liquid is reduced, season with salt, pepper, garlic salt, cayenne pepper, and smoked paprika
To prepare veggie stack
  1. Preheat oven to 375
  2. Cut each veggie into bit sized pieces
  3. Thread veggies onto skewers
  4. Place the skewers on a parchment paper, drizzle with EVOO, and sprinkle spices onto veggies
  5. Bake in oven for 35 minutes, or until carrots are tender
  6. Heat tomato sauce in sauce pot on stove or in microwave (you can add seasoning to the tomato sauce if desired)
  7. Spoon grits onto plate (I used a measuring cup to form grits)
  8. Pour 1 cup hot tomato sauce around grits
  9. Place 4 slices of goat cheese on tomato sauce
  10. Split pesto in half and spoon 5 portions of pesto on the plate; one dollop onto of grits and the rest in between the goat cheese
  11. Plate a skewer on each plate
  12. Serve and enjoy!
beta
calories
773
fat
78g
protein
6g
carbs
18g
more
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