Grilled Eggplant Salad Towers
by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit
Gluten-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
A warm salad stacked with grilled veggies, soft goat cheese and homemade balsamic maple dressing.
Serves: 4
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredient
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 Happy Days Dairies Soft Okanagan Goat Cheese, Plain
- 1/4 cup chopped fresh Italian parsley
Instructions
Preheat oven to 425F and line a baking sheet with parchment paper or a silicon baking mat.
Arrange eggplant, tomato and zucchini slices in single layer on the prepared sheets. Brush both sides with oil and sprinkle with salt and pepper.
Roast for 7 minutes. Remove and transfer tomatoes to a cooling rack.
Place baking sheet back in the oven and roast for an additional 20 minutes, flipping halfway through.
Meanwhile, prepare the salad dressing by adding all ingredients to a blender and blend until emulsified.
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.
