Changes: Stacked Vegetable Salad

Latest revision as of 23:01, 28 June 2010

Description

Stacked Vegetable Salad from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

Serves: 4

Ingredients

1 medium-sized eggplant
2 medium-sized portobello mushrooms (about 4-5" in diameter)
non-fat cooking spray
½ cup arugula or mixed salad greens
1 large tomato, sliced
¼ cup goat cheese or cheese of your choice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
fresh oregano (optional)

Directions

Preheat broiler.
Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
Spray a cookie sheet with nonfat cooking spray.
Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7–10 minutes or until eggplant starts turning golden brown.
Remove roasted vegetables from oven.
Place the portobellos, gill-side up on salad plates.
Add a layer of arugula or greens then a slice of tomato.
Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
Repeat starting with the arugula or greens 3 more times.
Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.

@@ Line 1: / Line 1: @@
+==Description==
-{{Recipes Top Right}}
+[http://foodie.wikia.com/index.php?title=Elocina%27s_Stacked_Vegetable_Salad Stacked Vegetable Salad] from the ''Public Domain Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
-by user [[User:Elocina|Elocina]]
+* '''Serves''': 4
+== Ingredients ==
-<!--start text-->
-==Info==
-'''Cook Time''':
-'''Serves''': 4
-==Ingredients==
 * 1 medium-sized [[eggplant]]
+* 2 medium-sized [[portobello mushroom]]s (about 4-5" in diameter)
+* non-fat [[cooking spray]]
-* 2 medium-sized [[portobello mushroom|portobello mushrooms]] (about 4-5" in diameter)
+* ½ cup [[arugula]] or mixed salad greens
-* Nonfat cooking spray
-* 1/2 cup [[arugula]] or mixed salad greens
 * 1 large [[tomato]], sliced
+* ¼ cup [[chèvre|goat cheese]] or cheese of your choice
-* 1/4 cup [[goat cheese]] or cheese of your choice
 * 1 tablespoon [[olive oil]]
 * 1 tablespoon [[balsamic vinegar]]
+* fresh [[oregano]] (optional)
+== Directions ==
-* Fresh [[oregano]] (optional)
+# Preheat broiler.
+# Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
-==Directions==
+# Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
-.Preheat broiler.
+# Spray a cookie sheet with nonfat cooking spray.
+# Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
+# Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7–10 minutes or until eggplant starts turning golden brown.
-.Slice eggplant lengthwise, about 1/4-inch thick then cut each slice crosswise in half.
+# Remove roasted vegetables from oven.
+# Place the portobellos, gill-side up on salad plates.
+# Add a layer of arugula or greens then a slice of tomato.
-.Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
+# Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
+# Repeat starting with the arugula or greens 3 more times.
+# Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.
-.Spray a cookie sheet with nonfat cooking spray. Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray. Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7-10 minutes or until eggplant starts turning golden brown.
-.Remove roasted vegetables from oven. Place the portobellos, gill-side up on salad plates. Add a layer of arugula or greens then a slice of tomato. Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice. Repeat starting with the arugula or greens 3 more times.
-.Drizzle each stack each with 1/2 tablespoon olive oil and 1/2 tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.
-==Source==
-*[http://foodie.wikia.com/index.php?title=Elocina%27s_Stacked_Vegetable_Salad Stacked Vegetable Salad] from the ''Public Domain Cookbook'' by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource
-{{Reviews}}
 __NOTOC__
 __NOEDITSECTION__
-[[Category: Recipes]]
-[[Category: Recipes by User Elocina]]
+[[Category:Salad Recipes]]
-[[Category: December 18, 2007]]
+[[Category:Eggplant Recipes]]
-[[Category: December 2007]]
+[[Category:Portobello mushroom Recipes]]
-[[Category: Salad Recipes]]
+[[Category:Arugula Recipes]]
-[[Category: Eggplant Recipes]]
+[[Category:Goat cheese Recipes]]
-[[Category: Portobello Mushroom Recipes]]
+[[Category:Vegetarian Recipes]]
-[[Category: Arugula Recipes]]
-[[Category: Tomato Recipes]]
-[[Category: Goat Cheese Recipes]]
-[[Category: Vegetarian Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://tor4.wikia.com Tmp], a [http://www.wikia.com Wikia] wiki.</small></div><div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>