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Vegetable and Cheese Stacks Salad (D, TNT)
Source: Adapted from an ad for Italian Cheese in Oct. Gourmet Magazine
Serves: 6

Parsley dressing:
1/2 cup chopped fresh Italian parsley
1 small garlic clove, sliced
4 teaspoon balsamic vinegar
2 tablespoons water
6 tablespoons extra virgin olive oil

For Vegetable Stacks:
Olive oil spray
1 lb. eggplant, cut crosswise into 1/2" slices
1-1/4 lbs. zucchini, cut crosswise into 1/2" slices
3 medium sweet onions, cut into 1/2" slices
2 teaspoons chopped fresh thyme leaves
1 jar roasted red peppers, or 2 red peppers charred and peeled and seeded
1 lb. any semi-soft cheese cut in 1/4" thick, the sharper, the better
1 cup any grating cheese, preferably Parmesan or similar aged cheese
6 fresh rosemary sprigs (if not available, use toothpicks with olive on top)

Preheat oven to 450°F. If you have convection capabilities, use 450°F and check frequently. Spray 3 baking sheets with olive oil, lay down as many eggplant, zucchini and onion as you can on each sheet and spray with olive oil spray. Sprinkle with thyme and a little salt and pepper. Roast in middle and lower third of oven (I used all 3 shelves in convection) and rotate sheets after about 8 minutes until vegetables are tender and lightly browned. Takes about 15 minutes in conventional oven, 10 to 12 in convection.

Remove vegetables to platter. On one of the trays, arrange a slice of eggplant, 1 slice of cheese, sprinkle of grated cheese, 2 zucchini slices, 1 onion slice, another slice of cheese, and sprinkle of grated cheese, another pepper slice, more zucchini, onion and end with eggplant. Actually, it really doesn't matter what order as long as you start with eggplant to anchor the stack.

Trim leaves off rosemary sprig to the level of height of stack and leave top leaves on. Use as toothpick to anchor stack.

Bake in middle of oven until cheese melts, about 5 minutes.

To serve: Pour a puddle of dressing on a small plate and top with vegetable stack. Pass remaining dressing.

This is elegant and easy because everything can be prepared in advance and reheated before serving-or can be served at room temperature.

If you don't want to fuss, cut roasted veggies and cheese in chunks and mix with dressing. Serve as salad. Tastes just as good without the work.

Poster's Notes:
I recently needed to prepare a Shabbat meal to take to a friend's house that could be done the day before and just zapped before eating.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A