Summer Vegetable Stacks with Black Beans, Corn, and Goat Cheese
Layers of caramelized roasted eggplant and summer squash topped with goat cheese and basil make these summer vegetable stacks ultra tasty!
Yield: 4 servings
For the summer vegetable stacks
  • 3 summer squash, sliced lengthwise into ¼ - ½” slices
  • 2 eggplant, sliced lengthwise into ¼ - ½” slices
  • 1 tbsp olive oil, plus more for brushing
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup goat cheese
  • ¼ cup basil leaves, thinly sliced
For the black beans and corn
  • 1 tbsp olive oil
  • 2 scallions, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 ear of corn, kernels removed
  • ¼ tsp cumin
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup cilantro, chopped
  • 2 cups cooked brown rice
  1. Heat oven to 450F. Line two baking sheets with parchment paper.
  2. Spread the summer squash and eggplant slices over the baking sheets in an even layer. Brush with olive oil and sprinkle with salt and black pepper. Roast for 15 minutes, or until tender and slightly browned.
  3. Make stacks by layering the squash and eggplant on each of 4 plates and topping with basil and goat cheese.
  4. Meanwhile, prepare the black beans and corn. Heat the olive oil in a large skillet over medium heat. Add the scallions to the pan and saute for 1-2 minutes, stirring frequently. Stir in the black beans, corn, cumin, salt, and black pepper. Cook until warmed through, about 2-3 minutes. Season to taste with salt and black pepper. Stir in the cilantro.
  5. Divide the rice among the plates. Top with the black beans and corn mixture.
Adapted slightly from The Fresh 20
Nutrition Information
Serving size: ¼ recipe
Recipe by Joanne Eats Well With Others at