Manhattan Salad

2 tablespoons olive oil
1 cup diced zucchini
1 cup peeled and diced onions
4 teaspoons minced garlic
1 cup diced eggplant
1/2 cup chopped celery
1/4 cup diced green bell peppers
1/2 cup quartered mushrooms
1/2 cup cooked garbanzo beans
1/4 cup chopped black olives
1 teaspoon chopped basil
1 teaspoon chopped marjoram
1 teaspoon chopped savory (optional)
1/4 teaspoon white pepper
1/2 cup tomato paste
1 cup water
4 tablespoons white miso
4 cups shredded lettuce
1 cup cooked brown rice
2 slices cucumber, scored, for garnish
2 whole black olives, for garnish

Heat the oil in a large ovenproof pan, if possible. Sauté the zucchini, onions, garlic, eggplant, celery, bell peppers, mushrooms, garbanzo beans, and diced olives, together with the herbs and white pepper, until half-cooked (about 10 to 15 minutes).

Mix the tomato paste, water, and miso and add to the vegetables. If your sauté pan is not ovenproof, place the vegetables in a baking dish that has a lid. Cover and bake in a preheated oven at 350 degrees F for 20 minutes. Remove from oven and let the mixture cool until pleasantly warm.

To assemble the salad, make a bed of lettuce on each of two plates. Put half of the rice on each plate. Then divide the vegetables evenly over the two mounds of rice. Garnish each salad with a cucumber slice and a whole olive.



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