Roasted Salad Towers

December 17, 2012 by Leanne Vogel August 22, 2017

A warm salad stacked with grilled veggies, soft goat cheese and homemade balsamic maple dressing.

Ingredients

Grilled Vegetables

• 1 small eggplant, sliced into 1/4-inch thick coins
• 2 large ripe tomatoes, sliced into 1/4-inch thick coins
• 1 zucchini, sliced into 1/4-inch thick coins
• 1 tablespoon extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste

Balsamic Maple Dressing

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon maple syrup
• Sea salt, to taste
• Freshly ground pepper, to taste

Extras

• 150 grams soft goat cheese
• 1/4 cup chopped fresh Italian parsley

Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper or a silicon baking mat.
2. Arrange eggplant, tomato and zucchini slices in single layer on the prepared sheets. Brush both sides with oil and sprinkle with salt and pepper.
3. Roast for 7 minutes. Remove and transfer tomatoes to a cooling rack.
4. Place baking sheet back in the oven and roast for an additional 20 minutes, flipping halfway through.
5. Meanwhile, prepare the salad dressing by adding all ingredients to a blender and blend until emulsified.
6. Once the veggies are done, begin layering by starting with a tomato slice, then eggplant, zucchini, a bit of goat cheese and repeat once more through. Top with a couple of drops of salad dressing and a sprinkle of fresh parsley.

Nutrition Information Per Serving