Stacked Vegetable Salad

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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



  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.