If you’re looking for a hearty vegetarian dinner, pile on the nutrients with a vegetable tower. This recipe works with a variety of vegetables allowing easy customization to satisfy your mood. However, picking colorful vegetables will make for a stronger presentation.
1 portobello mushroom
2-3 slices of eggplant
4-9 cherry tomatoes
1/4 cup of spring mix
2 tbsp of goat cheese
2 tsp of minced garlic
5 tbsp of balsamic vinegar
5 tbsp of olive oil
salt, pepper and olive oil
1. Cut the stem off of the portobello mushroom. Once washed, place in a Ziploc bag with balsamic vinegar, olive oil, and minced garlic. Allow the portobello mushroom to marinate in the refrigerator for at least an hour (although more time will add more flavor). Flip the bag every half hour.
2. When you’re ready to eat in about 50 minutes, preheat your oven to 400 degrees. Place the mushroom on aluminum foil (pour any residual oil on the mushroom if you like). Allow the mushroom to cook for 40 minutes, flipping at the half-way mark.
3. Start washing and cutting your eggplant and tomatoes. Cherry tomatoes add small bursts of flavor, but a regular tomato can be sliced and added to the tower. Roast the veggies in a skillet with olive oil, salt, and pepper.
4. Place the cooked mushroom on the bottom of your plate, adding layers of eggplant, raw spring mix, and goat cheese. Sprinkle the tomatoes around the plate along with any extra ingredients.