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Receta Eggplant, Squash And Tomato With Roasted Garlic Vinagrette

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Raciónes: 6

Ingredientes

Cost per serving $2.02 view details

Direcciones

  1. Preheat oven to 350#161#F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with extra virgin olive oil and toss to coat. Roast garlic till very tender, about 25 min. Cold. Peel garlic and mince. Transfer to small bowl. Fold in balsamic vinegar. Gradually fold in extra virgin olive oil. Set aside.
  2. Preheat broiler. Arrange eggplant slices in single layer on broiler pan.
  3. Brush both sides with extra virgin olive oil. Sprinkle with salt and pepper. Broil till beginning to brown, about 4 min per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with extra virgin olive oil; season with salt and pepper. Broil till tops begin to brown, about 4 min.
  4. Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hrs ahead. Cover and let stand at room temperature.) Sprinkle salad with minced fresh basil and serve.
  5. Suggested Wine: Beaujolais or possibly Dolcetto

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Nutrition Facts

Amount Per Serving %DV
Serving Size 383g
Recipe makes 6 servings
Calories 184  
Calories from Fat 112 61%
Total Fat 12.69g 16%
Saturated Fat 1.78g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 903mg 26%
Total Carbs 17.52g 5%
Dietary Fiber 8.3g 28%
Sugars 9.08g 6%
Protein 4.02g 6%
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