Never miss a bite! Sign up here to receive new recipes and reviews straight to your inbox.
Disclosure: This is a sponsored post on behalf of Stonyfield. As always, all opinions are 100% my own. #stonyfieldblogger #sponsored
Grab your favorite vegetables, roast ’em, and stack ’em in a mason jar for a fun, easy, delicious (and cute!) vegetarian lunch or dinner.
There is something so stinkin’ cute about anything in a mason jar. Maybe it’s that Southern feeling of friendly hospitality you get when you sip refreshing lemonade out of one or see the colorful layers of a parfait through the sides. There are so many things you can use them for: breakfasts, salads, sauces, marinades, canned jams and preserves, and easy meals like my Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce. The most iconic mason jar brand, Ball Canning, has been a standard for canning and preserving for over 125 years. Lucky for me, as a Stonyfield Blogger, I got to team up with Ball brand jars to put together a yummy recipe using one of my all time favorite products too — Stonyfield’s nonfat plain Greek yogurt!
I’m all about quick and easy meals, especially with how busy life has been for me lately. What’s great about this particular recipe is that you can make it ahead of time and store it in the fridge for later. You can easily customize what vegetables you use, and if you don’t have chickpeas, use a different kind of bean! But don’t change the Greek Yogurt Balsamic Sauce. It only requires THREE ingredients that I bet you have in your house at this very moment. Plain Greek yogurt, balsamic vinaigrette, and honey. It’s a perfect balance of sweet and tangy — it’s even good on its own as a protein-rich snack (add in some berries or granola!) It’s thick and creamy, so you don’t need too much of it. Just a couple tablespoons will do. You’ll add that layer in the mason jar first, followed by the chickpeas, and then all those delicious roasted veggies.
Then comes the part I hate — shaking up the jar. The roasted vegetables look so pretty stacked in layers, each of their individual colors shining through. But to really experience the yumminess of the dish, ya just gotta do it! Screw that lid on tight and give it a good shake to mix up everything until the Greek Yogurt Balsamic Sauce is evenly distributed.
Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce is a great option for a vegetarian lunch or dinner — you’ve got plenty of protein from the Greek yogurt and chickpeas. Eat it cold right outta the fridge (yes, roasted vegetables can still be delicious cold!) or heat ’em up in a microwave safe bowl.
I know what I’m having for dinner tonight!
- ~1/2 each of chopped eggplant, butternut squash, halved brussels sprouts, and halved cherry tomatoes.
- Olive oil
- Salt and pepper
- ¼ cup chickpeas, drained and rinsed
- For the Greek Yogurt Balsamic Sauce:
- ¼ cup Stonyfield non fat plain Greek yogurt
- ½ tbsp balsamic vinegar
- ½ tbsp honey
- Preheat the oven to 425 degrees.
- Arrange your prepared vegetables directly on a non-stick baking sheet and drizzle with olive oil.
- Season with salt and pepper.
- Bake for about 20 minutes or until the veggies have softened and start to brown.
- To make the sauce, whisk together the Greek yogurt, balsamic vinegar, and honey until well combined.
- Place about 2½ tablespoons of the Greek Yogurt Balsamic Sauce on the bottom of your jar (you will have leftover) and top with chickpeas.
- Continue layering with eggplant, butternut squash, Brussels sprouts, and tomatoes.
- Eat right away or store in the refrigerator.