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Ingredientes
- Cooking Spray
- 1 lrg eggplant peeled and sliced in 1/2 inch slices
- 6 lrg potatoes peeled and sliced in 1/2 inch slices
- 6 lrg Portobella mushrooms caps and stems separated, caps left whole, stems sliced Extra virgin olive oil for brushing
- 1 Tbsp. extra virgin olive oil for bread crumbs* Salt and Pepper
- 1/4 c. parsley minced
- 1/4 c. basil julienne
- 3/4 c. grated fresh Parmesan cheese or possibly Pecorino Romano
- 1 c. fresh bread crumbs
- 1 Tbsp. extra virgin olive oil
- 1 sm onion chopped
- 1 x celery stalk chopped
- 4 lrg tomatoes seeded and coarsely minced
- 1/2 c. grated carrots
- 1 tsp fresh thyme or possibly 1/2 tsp. dry thyme
- 1 tsp fresh lemon juice
- 2 tsp fresh parsley minced
Direcciones
- * Original recipe called for the bread crumbs to be toasted in 3 tbsp of oil, and the relish called for 2 tbsp oil for the sauteing of the veggies.
- Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute/fry over medium heat for 3 min. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently till most of the liquid has cooked off. Remove from the heat.
- Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley.
- Spray grill rack well with cooking spray. Preheat grill to medium - high heat. Brush eggplant, potatoes, and mushrooms well with extra virgin olive oil and season on both sides with salt and pepper.
- Spray a 9" cake pan or possibly tart pan well with cooking spray. Heat pan either in the oven or possibly on top of your grill, if large sufficient. Keep warm.
- Grill all vegetables on both sides till well browned and softened. Slice mushroom caps into thin slices.
- Make layers in the pie or possibly tart pan - eggplant, potato, mushroom, sprinkling some of the parsley, basil and grated cheese in between each vegetable layer. Keep warm.
- In a small skillet, heat the 3 tbsp extra virgin olive oil on medium-high heat till warm. Add in bread crumbs and saute/fry till golden. Top tart with bread crumbs. Serve immediately with a small pool of tomato relish under each wedge.
- NOTES : I did a grilled vegetable tart for an appetizer. Great tastes, but the potato didn't grill very quickly, especially in the rain! Next time I would parboil the potatoes and/or possibly slice them thinner. The original recipe had tomatoes in the tart - I took them out and made a tomato relish to serve it with instead. 5 WW points after oil reductions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.42g | 9% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 273mg | 11% |
| Potassium 1568mg | 45% |
| Total Carbs 57.02g | 15% |
| Dietary Fiber 9.1g | 30% |
| Sugars 7.65g | 5% |
| Protein 12.58g | 20% |
