I love anything I can eat with my hands… finger food is my friend. So when I saw all these wonderful veggies sitting my fridge, I decided I’d make some little finger-food snacks I could eat right off a stick… well, a toothpick stick 🙂 You can use any veggies you want for this, but I chose potatoes, zucchini, onion, and tomatoes with some mozzarella, parmesan shavings, and fresh basil mixed in. These little stacks are cooked in layers, since the potatoes need longer to cook then the tomatoes, zucchini, and onions. The key is to season each layer- with every new veggie, a sprinkle of olive oil, salt, and pepper allows each little veg be just as flavorful as the next. You can eat these just as is… right off the toothpick, or you can serve them with a knife and fork… whatever floats your boat. I picked ’em right up off the plate and dug in with my fingers… eating one delicious layer at a time!! My boyfriend, on the other hand, decided his tactic of choice was to split the layers into three bites- so he got one bite of zucchini and onion, one of potato and cheese, and one of tomato and basil… you decide- shove it all in at once if you can!! However you eat them, enjoy 🙂
INGREDIENTS
4 small potatoes
1 medium-large zucchini
2 medium tomatoes
1 small onion (spring onions work great)
handful basil
about 1/2 cup grated mozzarella
for garnish: parmesan cheese (shaved) & small basil leaves
(You’ll want the same amount of potato, zucchini,
onion, & tomato slices- you also want them all about the same
circumference, so try to choose veggies similar in size)
*You’ll need toothpicks to hold stacks together
DIRECTIONS
Preheat oven to 400 degrees
Cut potatoes into about 1/2 inch thick slices
You might want to discard the end pieces if small
Lay on a lightly greased baking sheet (I used foil for easy clean up)
Sprinkle with salt and pepper, drizzle with a teensy olive oil, and bake for about 20 minutes
Flip (little guys should be golden) and cook for about 10 more mins
While potatoes are cooking…
Cut zucchini into similar sized slices- you’ll need enough for each potato…
my potatoes made 11 slices so I cut 11 zucchinis 🙂
Thinly slice up onion…
And separate into how many ever potato & zucchini slices you have
Set onion slices over zucchini pieces of about the same size
Then slice tomato so you have one piece for each stack
By now, your taters should be done!
Place zucchini/onion stacks on baking sheet, drizzle with a
little olive oil and sprinkle with salt and pepper
Place one potato slice on each zucchini onion stack
Top each stack with a little grated mozzarella and place back on oven
for about 10 minutes to cook zucchini and onion
Remove from oven
Top stack with one basil leaf…
And then one tomato slice… stab a toothpick right onto
center of tomato and push all the way down to hold stacks together
Once again, sprinkle tops with a wee olive oil, salt, and pepper
Shave little pieces of parmesan with a peeler (or if you bought
shaved parmesan then use the bigger-sized shavings
Place one shaving on each stack
Place in oven once more for about 5-10 minutes, until cheese
melts and veggies are cooked to your liking
Using a teeny basil leaf, garnish each stack by placing it over the toothpick
Sprinkle the entire plate with a little more salt and pepper, serve, and gobble!
