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Grilled Eggplant Salad Towers

Grilled Eggplant Salad Towers

 

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Grilled Eggplant Salad Towers

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

Ingredients

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.