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==Info==
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==Description==
'''Cook Time''':
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[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
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* '''Serves''': 4
   
'''Serves''': 4
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== Ingredients ==
 
==Ingredients==
 
 
* 1 medium-sized [[eggplant]]
 
* 1 medium-sized [[eggplant]]
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* 2 medium-sized [[portobello mushroom]]s (about 4-5" in diameter)
* 2 medium-sized [[portobello mushroom|portobello mushrooms]] (about 4-5" in diameter)
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* non-fat [[cooking spray]]
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* ½ cup [[arugula]] or mixed salad greens
* Nonfat cooking spray
 
 
* 1/2 cup [[arugula]] or mixed salad greens
 
 
 
* 1 large [[tomato]], sliced
 
* 1 large [[tomato]], sliced
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* 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 [[olive oil]]
 
 
* 1 tablespoon [[balsamic vinegar]]
 
* 1 tablespoon [[balsamic vinegar]]
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* fresh [[oregano]] (optional)
   
* Fresh [[oregano]] (optional)
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== Directions ==
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# Preheat broiler.
==Directions==
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# Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
1.Preheat broiler.
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# Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
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# Spray a cookie sheet with nonfat cooking spray.
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# Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
2.Slice eggplant lengthwise, about 1/4-inch thick then cut each slice crosswise in half.
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# 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.
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# Remove roasted vegetables from oven.
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# Place the portobellos, gill-side up on salad plates.
3.Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
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# Add a layer of arugula or greens then a slice of tomato.
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# Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
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# Repeat starting with the arugula or greens 3 more times.
4.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.
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# Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.
 
 
5.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.
 
 
 
6.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
 
 
 
 
   
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category: Recipes]]
 
 
 
   
[[Category: Salad Recipes]]
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[[Category:Salad Recipes]]
[[Category: Eggplant Recipes]]
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[[Category:Eggplant Recipes]]
[[Category: Portobello Mushroom Recipes]]
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[[Category:Portobello mushroom Recipes]]
[[Category: Arugula Recipes]]
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[[Category:Arugula Recipes]]
[[Category: Tomato Recipes]]
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[[Category:Goat cheese Recipes]]
[[Category: Goat Cheese Recipes]]
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[[Category:Vegetarian Recipes]]
[[Category: Vegetarian Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 23:01, June 28, 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

Directions

  1. Preheat broiler.
  2. Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
  3. Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
  4. Spray a cookie sheet with nonfat cooking spray.
  5. Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
  6. 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.
  7. Remove roasted vegetables from oven.
  8. Place the portobellos, gill-side up on salad plates.
  9. Add a layer of arugula or greens then a slice of tomato.
  10. Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
  11. Repeat starting with the arugula or greens 3 more times.
  12. Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.
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