Forgive Darkness
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Grilled Eggplant, Zucchini and Tomato Stacked Sala - 2007/09/08 22:35
Grilled Eggplant, Zucchini and Tomato Stacked Salad
Sipping Tips: Medium-bodied and bursting with notes of berries, cherries, vanilla and oak, Pinot Noir successfully bridges the smoky char-grilled flavors of the eggplant and zucchini with the herbs, spices, and tangy olives found in our simple vinaigrette. Its soft velvety character makes it palatable and a perfect pairing for all types of ethnic food.
Prep Time: 20 minutes, Cook Time: 10 minutes, Makes 3 to 4 salads
1 small organic eggplant
1 organic zucchini
1 tsp. sea salt
3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
1 Tbsp. balsamic vinaigrette
6 Kalamata olives, pitted and chopped
1/2 tsp. oregano
1/2 tsp. mint
salt and black pepper to taste
2 Tbsp. Wild Oats Canola Oil
1 large on-the-vine tomato, (6 slices)
3 oz. feta cheese, sliced in half
6 large basil leaves
Slice eggplant and zucchini lengthwise, and place on a baking sheet. Sprinkle with salt. Set aside for 5 minutes. To make the dressing, whisk together olive oil and balsamic vinegar. Add olives, oregano, mint, salt and pepper. Set aside. Heat grill pan over medium high heat. Add canola oil. Pat excess water from eggplant and zucchini with a paper towel Place in pan and grill for 2 minutes per side or until golden. Layer the eggplant and zucchini with tomatoes, feta cheese and basil. Drizzle with vinaigrette.
Source http://www.wildoats.com/u/Recipe/Grilled_Eggplant_Zucchini_and_Tomato_Stacked_Salad/
I found this recipe when looking online when I started looking for healthier recipes. I had a party I was throwing for the start of summer so I made a large bowl of this. I had so many people ask me how tomake it that night!
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