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by user [[User:Elocina|Elocina]]
 
 
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==Info==
 
==Info==
 
'''Cook Time''':
 
'''Cook Time''':
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[[Category: Recipes]]
 
[[Category: Recipes]]
[[Category: Recipes by User Elocina]]
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[[Category: December 18, 2007]]
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[[Category: December 2007]]
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[[Category: Salad Recipes]]
 
[[Category: Salad Recipes]]
 
[[Category: Eggplant Recipes]]
 
[[Category: Eggplant Recipes]]

Revision as of 20:38, April 22, 2008

Info

Cook Time:

Serves: 4

Ingredients

  • Nonfat cooking spray
  • 1/2 cup arugula or mixed salad greens

Directions

1.Preheat broiler.


2.Slice eggplant lengthwise, about 1/4-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. 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.


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

  • 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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