Stacked Vegetable Salad
Stacked Vegetable Salad – Healthy Weight Loss Recipe
(makes 4 servings)
| Ingredients for glaze: |  |
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1 medium-sized eggplant |
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2 medium-sized portobello mushrooms (about 4-5″ in diameter) |
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Nonfat cooking spray |
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1/2 cup arugula or mixed salad greens |
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1 large tomato, sliced |
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1/4 cup goat cheese or cheese of your choice |
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1 tablespoon olive oil |
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1 tablespoon balsamic vinegar |
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Fresh oregano (optional)
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| Directions: | |||
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| 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. | ||
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