Eggplant Tomato Towers with Balsamic Vinaigrette
1 eggplant (1-1/2 pounds)
Cut eggplant and tomatoes into 1/2-inch thick rounds. Cut zucchini on the diagonal into 1/2-inch thick slices.
5 large ripe tomatoes
2 zucchini (12 ounces total)
1/3 cup extra-virgin olive oil
1 teaspoon each salt and pepper
12 ounces goat cheese, softened
2 tablespoons minced fresh chives or green onions
1/4 cup extra-virgin olive oil
4 teaspoons balsamic vinegar
pinch each salt and pepper
4 cups torn mixed salad greens
Arrange eggplant, tomato and zucchini slices in single layer on 2 large greased or parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper.
Roast in 425ºF oven for 5 minutes. Transfer tomatoes to large plate. Roast remaining vegetables, turning halfway through, until softened, about 20 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day; reheat in 400ºF oven for 5 minutes.)
Meanwhile, in small bowl, combine goat cheese with chives; set aside.
In large bowl, whisk together oil, vinegar, salt and pepper; remove 2 tablespoons and set aside. Add greens to bowl; toss to coat.
To assemble, place 1 large eggplant round on plate; top with zucchini slice. Top with generous 1 tablespoon of the goat cheese mixture, then 1 tomato round. Press down gently. Top tomato with about 1/4 cup of the salad greens. Repeat layers once. Top tower with generous 1 tablespoon of the goat cheese mixture. Repeat to make 8 towers. Drizzle reserved vinaigrette over towers.
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