Stacked Vegetable Salad

Stacked Vegetable Salad Recipe - Vegetarian Salad with Eggplant, Portobello Mushrooms and Goat Cheese

| Servings: 4 |

Vegetarian diet

Introduction

Stacked vegetable salad is a delicious and visually appealing dish that is perfect for a light lunch or dinner. This recipe features layers of roasted eggplant, portobello mushrooms, salad greens, tomato, and cheese, all drizzled with a balsamic vinaigrette. It's a great way to enjoy the flavors of fresh vegetables in a unique and satisfying way.

History

The origins of stacked vegetable salad are not entirely clear, but it is likely inspired by traditional Mediterranean cuisine. The combination of roasted vegetables, cheese, and balsamic vinegar is a classic flavor profile that has been enjoyed for centuries. This modern twist on a classic dish adds a fun and creative element to the traditional salad.

Ingredients

1 medium-sized eggplant
2 medium-sized portobello mushrooms (about 4-5" in diameter)
non-fat cooking spray
0.5 cup arugula or mixed salad greens
1 large tomato, sliced
0.25 cup goat cheese or cheese of your choice
1 tbsp olive oil
1 tbsp balsamic vinegar
fresh oregano (optional)

How to prepare

Preheat the broiler.
Slice the eggplant lengthwise into slices that are about 0.25 inch thick, then cut each slice in half crosswise.
Remove the stems from the portobello mushrooms, and use a paper towel to wipe the smooth surface of the mushrooms and remove any excess soil.
Spray a cookie sheet with nonfat cooking spray.
Place the eggplant pieces and mushrooms (gill-side up) on the sheet, and lightly spray the vegetables with cooking spray.
Broil the vegetables for about 7–10 minutes, or until the eggplant starts turning golden brown. Make sure to place the sheet about 5 inches or on the second to the top shelf level of the oven, just below the broiler.
Remove the roasted vegetables from the oven.
Place the portobellos, gill-side up, on salad plates.
Add a layer of arugula or greens, followed by a slice of tomato.
Spread 1 tbsp of goat cheese on top of the tomato, then add a slice of eggplant.
Repeat the previous step three more times, starting with the arugula or greens.
Drizzle each stack with 0.5 tbsp of olive oil and 0.5 tbsp of balsamic vinegar, then sprinkle with the desired amount of fresh oregano.

Variations

Add grilled chicken or shrimp for added protein.
Substitute different types of cheese, such as feta or mozzarella.
Use different vegetables, such as zucchini or bell peppers.

Cooking Tips & Tricks

Make sure to slice the eggplant and mushrooms evenly to ensure even cooking.

- Broil the vegetables until they are golden brown to bring out their natural flavors.

- Use a variety of salad greens for added texture and flavor.

- Customize the salad with your favorite cheese and herbs for a unique twist.

Serving Suggestions

Serve the stacked vegetable salad with a side of crusty bread or a light soup for a complete meal.

Cooking Techniques

Broiling the vegetables helps to bring out their natural flavors and adds a delicious charred taste to the dish.

Ingredient Substitutions

Feel free to customize this recipe with your favorite vegetables, cheese, and herbs. You can also use a different type of vinegar for the dressing.

Make Ahead Tips

You can prepare the roasted vegetables ahead of time and assemble the salad just before serving for a quick and easy meal.

Presentation Ideas

Stack the vegetables neatly on a plate for a beautiful presentation. Drizzle the balsamic vinaigrette over the top for added flavor.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer. It also goes well with a side of grilled fish or chicken.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This salad is a good source of vitamin C, vitamin K, and potassium.

Alergens

Contains dairy (cheese)

Summary

This stacked vegetable salad is a nutritious and delicious dish that is packed with vitamins, minerals, and antioxidants. It's a great way to enjoy a variety of vegetables in one satisfying meal.

Summary

Stacked vegetable salad is a delicious and nutritious dish that is perfect for a light and satisfying meal. With layers of roasted vegetables, cheese, and a balsamic vinaigrette, this salad is sure to impress your taste buds. Enjoy this flavorful and colorful dish for a healthy and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little farmhouse. Margaret was known for her delicious homemade meals, and I always looked forward to our time together in her kitchen.

As we sat at her kitchen table sipping on tea, Margaret suddenly got up and rummaged through her old recipe box. She pulled out a faded index card with the words "Stacked Vegetable Salad" written in her elegant cursive handwriting.

"I have to show you this recipe, dear," Margaret exclaimed with a twinkle in her eye. "It's a family favorite and always a hit at potlucks and gatherings."

I watched intently as Margaret began to explain the recipe to me. Layer upon layer of colorful vegetables, drizzled with a tangy dressing and topped with a sprinkle of herbs. It sounded like a work of art, as well as a delicious and healthy dish.

"I learned this recipe from my Aunt Edna many years ago," Margaret explained. "She was a master in the kitchen and always knew how to create the most wonderful dishes from simple ingredients."

I listened intently as Margaret shared the story of her Aunt Edna, a woman who had a knack for cooking and a generous spirit. Aunt Edna had passed down many of her recipes to Margaret, who in turn had shared them with me.

After Margaret had finished explaining the recipe, she handed me the index card and insisted that I make it for my family. I promised her I would, and tucked the recipe card into my purse before saying our goodbyes.

That evening, as I prepared dinner for my family, I decided to make the Stacked Vegetable Salad. I gathered all the ingredients - crisp lettuce, juicy tomatoes, crunchy cucumbers, and colorful bell peppers. I carefully sliced and arranged the vegetables in a tall glass bowl, creating a beautiful and vibrant display.

I mixed together a simple dressing of olive oil, vinegar, and herbs, and drizzled it over the layers of vegetables. The salad was ready to serve, and I couldn't wait for my family to taste it.

As we sat down to dinner, I watched with anticipation as my husband and children took their first bites of the Stacked Vegetable Salad. Their faces lit up with delight as they tasted the fresh flavors and crunchy textures.

"This is delicious, Grandma!" my youngest exclaimed, reaching for a second helping.

I smiled with satisfaction, knowing that I had found a new favorite recipe that would be enjoyed for years to come. The Stacked Vegetable Salad had become a staple in our household, a dish that brought joy and nourishment to our family.

As I thought back on that special day with Margaret, I couldn't help but feel grateful for the recipes and memories she had shared with me. The Stacked Vegetable Salad had brought us together in more ways than one, connecting us through the love of good food and the joy of sharing it with others.

I made sure to pass on the recipe to my own children, knowing that it would become a beloved tradition in our family. And as I continued to explore the world of cooking and baking, I knew that the Stacked Vegetable Salad would always hold a special place in my heart, a reminder of the time I discovered a new recipe that brought happiness and fulfillment to those I loved.