End of Summer Veggie Stacks

veggie stacks As the end of summer is nearing and our gardens are dying down here’s a fun way to enjoy the last of our summer veggies. You can grill them like I did or roast them in the oven, it doesn’t matter, but for a nice little twist stack them between layers of creamy ricotta flavored with romano cheese, basil and fresh corn kernels.

This could be a colorful appetizer, a light lunch or the perfect side dish next to grilled meats. It doesn’t need to be heated, the veggies are cooked already and besides it’s best served at room temperature anyway.

end of summer veggies I was gifted these beauties from my niece’s garden over the weekend and I had some fresh corn on the cob that I wanted to use up, so I grilled everything and started stacking!

veggie stacks I used the sturdy zucchini planks as the base then just layered everything else from that point on, saving the corn planks and kernels for the top. The ricotta mixture will act as the “glue” that will keep everything together and in place.

veggie stacks A good dowse of olive oil and a swipe of rich balsamic glaze adds wonderful flavor and completes the presentation. A fun and a little different way to showcase what’s left of our summer’s bounties!

End of Summer Veggie Stacks


  • Stick with vegetables that will lay flat, like peppers, eggplant and zucchini. I would not use small mushrooms or something like asparagus.
  • 2 ears of fresh corn, grilled and kernals and planks set aside.
  • 2 cups of ricotta, drained well
  • 3/4 cup of grated romano or to taste
  • a handful of fresh chopped basil
  • a handful of the fresh kernels, ( reserve most of the planks for the top)
  • salt and pepper to taste
  • olive oil
  • balsamic glaze
  • basil for garnish


  1. Grill all your vegetables or roast them if you choose.
  2. Remove kernels and planks from corn.
  3. Stir together in a bowl the ricotta, romano, and basil, then fold in some of those corn kernels. Taste for desired amount of cheese and herbs.
  4. Start with your grilled zucchini planks, then spread the cheese mixture on top, then next layer and repeat.
  5. Use the corn planks for the top along with remaining kernels, everything will stick easily to the ricotta.
  6. Depending on how many veggies you cook or how high you stack them you might need to make more ricotta mixture, this is just an estimate.


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Baked Eggs in Pepper Cups with Mushrooms, Leeks and Kale and The Winner of my Giveaway

baked eggs in pepper cups  Good Morning! First off I want to express a huge Thank You to each and everyone of you that left comments on my 7th Blogiversary post, I was so touched by all your comments and I loved reading every single one of them. Thanks again for all your support, I honestly believe I have the best readers!

I wish I could give you all a gift card to Eataly but unfortunately I have only one.

The winner of my 7th Blogiversary Giveaway was picked randomly and that persons name is…. ANTOINETTE SPARANO!

Congratulations Antoinette, please contact me via email at [email protected] and I’ll get that gift card out to you. Have fun shopping!

In case you’re hungry this morning I wanted to leave you with a little something for breakfast. Something easy to make especially if you just cleaned out your fridge like I did. I was left with one leek, a small bunch of kale, a handful of roasted tomatoes and mushrooms and a few colored peppers. So I decided to make baked eggs in pepper cups, and so can you.

Ingredients for baked eggs in pepper cups Grab some leftover veggies, whatever you have, you won’t need a lot, they can be sauteed, roasted or grilled it doesn’t matter, they’re all good. The main thing you will need is some good sized bell peppers, big enough to pour an egg into along with your veggies, any color pepper will do.

Cut your peppers in half, clean out the membranes so you have lots of room in there and scrape the seeds, then drizzle with olive oil, salt and pepper.

baked eggs in pepper cups Place your cleaned out pepper halves into a baking dish drizzled with olive oil then add some cheese on the bottom of each, whatever melts good, I used fontina.

Now take your veggies and place them into the pepper cup, on top of the cheese, leaving room enough to plop an egg in the middle. TIP: crack your egg into a small bowl first, like a ramekin, then gently pour the cracked egg into the pepper cup, the egg white will run so wait a second and let it settle into everything.   Bake at 375 degrees F. until peppers are tender and egg sets.

baked eggs in pepper cups Garnish with extra veggies on top and all around your baking dish, this is great for breakfast or brunch!


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It’s my Seventh Year Blogiversary and a Giveaway!

7th blogiversary Today is my 7th Blogiversary! I can’t believe it’s been seven years since I published my first post way back on August 15, 2007. Time sure flies when you’re having fun and I have to admit, I’m still having fun so I’m going to stick around for a while!

I want to thank all my fellow bloggers for all their support as well as all my loyal readers and subscribers, I appreciate each and every one of your comments and personal emails.

Thank you for those who “like” Proud Italian Cook on Facebook, I’m very close to 11,000 which is mind blowing to me.  Thank you to all those who have “pinned” any of my recipes on Pinterest, many of them have been pinned over and over again, and speaking of Pinterest, I just found out the other day that Ivanka Trump pinned my grilled artichokes on her entertainment board, it always amazes me because you just never know who’s looking at your photos!

I recently got on Instagram  after my daughters urging and I’m so glad I did because I’m really loving it even though I’m still learning how to do hashtags and everything else, so please feel free to follow me if you want to see what I’m up to on a daily basis.

Thank you to my family and close friends for all your support and especially my husband Tony, my number one fan!


As a small token of my gratitude I’m giving away one E-Gift Card redeemable at Eataly.com (online only) The value is 75.00

If you’re not familiar with Eataly, I would describe it as a Mega Italian Super Store, a Sensory Overload of Italian Imported Products, A Foodie paradise. You’ll have so much fun shopping!

To enter this giveaway leave only one comment per person, anything you want to say to me about Proud Italian Cook, a recipe you’ve tried, what you’d like to see more of, whatever.

No anonymous comments will be accepted as I will need an email address to contact the winner. Comments will not be accepted after 11:59 pm central time, Monday August 18th, 2014. Winner will be chosen randomly and announced on Tuesday August 19th, 2014

If you are reading this via Facebook you must enter on this blog to win the giveaway, NOT Facebook.

Good luck!


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