Wednesday, January 9, 2013

Roasted Eggplant and Portabella Mushroom Salad

This salad is a great staple to keep on-hand as it's a crowd pleaser and perfect for any dinner party. It's also enough to serve as your main meal since it's very hearty and filling. The roasted eggplant and portabellas make you forget there is no meat in this dish - and you wont miss it! I made this last week and I totally wish I had it right now for dinner! Those roasted veggies are just so delicious - they went straight from the oven to my mouth, some not even making the plate.


Hope you enjoy this fantastic salad which pairs great with my Creamy Pesto Dressing. Enjoy!



ROASTED EGGPLANT AND PORTABELLA MUSHROOM SALAD
1 medium eggplant, cut into 1/2 inch slices
4 portabella mushroom caps (stem and gills removed)
5 ounces of mixed greens of choice
1/2 cup of sun dried tomatoes packed in olive oil (I used julienne cut)
4 tablespoons of grumbled goat cheese (or you can try feta)
1/3 cup of Creamy Pesto Dressing
Olive Oil
Salt

SIMPLE VINAIGRETTE 
1/4 cup of olive oil
The juice of 1/2 lemon
The zest of 1/2 lemon
2 tablespoons of agave nectar or honey
2 teaspoons of apple cider vinegar
Salt and pepper to taste

Preheat oven to 400 degrees. Line one baking sheet with parchment paper for the portabella mushrooms, and grease another baking sheet for the eggplant. Brush a generous amount of olive oil over portabella mushrooms and eggplant slices and season with salt (do this on both sides of each). Bake in the oven for about 15 to 20 minutes. (*Side note: I use a parchment paper lined baking sheet for the portabellas and then just a greased baking sheet for the eggplant. I found that the eggplant really stuck to the parchment paper when I did it that way). Flip the portabellas half way through baking time, but no need to flip the eggplant. While the veggies are roasting, prepare your greens in a medium bowl and toss with the simple vinaigrette (above). Add 1/4 cup of the sun dried tomatoes and 2 tablespoons of crumbled goat cheese. Toss nicely and then arrange in the bowl or platter you tend to serve the salad out of. After the veggies are done roasting place them on top of the greens and spoon the Creamy Pesto Dressing on top. Add the last 1/4 cup of sun dried tomatoes and remaining 2 tablespoons of goat cheese on top. Serve and bon appetit!

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