Stacked Vegetable Salad

==Description==
Stacked Vegetable Salad from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
== Ingredients ==
* 1 medium-sized eggplant
* 2 medium-sized portobello mushrooms (about 4-5" in diameter)
* non-fat cooking spray
* ½ cup arugula or mixed salad greens
* 1 large tomato, sliced
* ¼ cup goat cheese or cheese of your choice
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
* fresh oregano (optional)
== Directions ==
# Preheat broiler.
# Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
# Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
# Spray a cookie sheet with nonfat cooking spray.
# Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
# Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7–10 minutes or until eggplant starts turning golden brown.
# Remove roasted vegetables from oven.
# Place the portobellos, gill-side up on salad plates.
# Add a layer of arugula or greens then a slice of tomato.
# Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
# Repeat starting with the arugula or greens 3 more times.
# Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.
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Category:Salad Recipes
Category:Eggplant Recipes
Category:Portobello mushroom Recipes
Category:Arugula Recipes
Category:Goat cheese Recipes
Category:Vegetarian Recipes