Hope you enjoy this simple to make and healthy veggie dish.
ROASTED VEGGIE PLATE
1 medium Italian eggplant, cut into 1/4 inch slices
2 medium shallots (or 1 large), sliced razor thin
1/2 cup of roasted tomatoes (or oil packed sun-dried), homemade or store bought1 avocado sliced
3 tablespoons of olive oil
2 tablespoons of butter or substitute of choice
2 pinches of salt
Goat cheese or feta for topping (optional)
Makes 2 veggie plates. Serves 2 for main course, 4-6 as a side dish.
Preheat oven to 400 degrees. Spray a cookie sheet with non-stick spray and a do the same with a small casserole or glass dish for the two portobello caps. (I actually use a glass pie dish for this and it works perfectly). Place the mushroom caps in the small dish with the stem-side facing up. Next, spread out your eggplant slices onto the cookie sheet, trying not to overlap. In a small bowl, whisk together the olive oil, butter or butter substitute and salt. Using a soft-bristle cooking brush or pastry brush (even a paint brush works as long as it has never been used for paint!), brush the olive oil mixture over both sides of each eggplant slice and over both sides of the mushroom caps. Leave a tiny amount of the mixture left and mix in the sliced shallots with your hands so they are also coated. Sprinkle the shallots on top and around the mushroom caps. Put the mushrooms and eggplant both on the same rack in the oven (about middle to middle-high level, the standard rack level) and roast for 15 minutes. Remove the mushrooms and cover to keep warm as they should be done. Remove the eggplant and flip each slice over and roast for another 5 minutes. Arrange on plates with the mushroom cap and shallots in the middle and place the eggplant slices around it. Stick the sliced avocado in between each eggplant and top with your roasted tomatoes. Last, sprinkle with your favorite crumbly cheese - goat, feta or blue.