My recipe started out as an experiment for vegetarian friends at a small dinner party. It slowly evolved into this savory dish. I find that everyone seems to love it (even non-veggie enthusiasts)!
—JOAN MEYER NEW YORK, NY
PREP: 50 MIN. BAKE: 10 MIN. MAKES: 4 SERVINGS
2 plum tomatoes, halved lengthwise
1/4 cup olive oil, divided
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
3/4teaspoon salt, divided
1/2 teaspoon pepper, divided
1 large zucchini, cut into 1/2-inch slices
1 large yellow summer squash, cut into 1/2-inch slices
4 large portobello mushrooms
4 slices eggplant (1/2 inch thick)
1 package (5.3 ounces) fresh goat cheese
1 teaspoon minced fresh parsley
1 teaspoon minced garlic, divided
4 ounces fresh mozzarella cheese, cut into 4 slices
1 package (10 ounces) fresh spinach
1/4 cup balsamic vinaigrette
1. Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon each salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until tender.
2. Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally.
3. Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender.
4. In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper.
5. Place mushrooms on a greased baking sheet; spread each one with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with the mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted.
6. In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook 4-5 minutes or until wilted. Divide among four plates; top with a mushroom stack. Drizzle with vinaigrette.
NOTE If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Did you know?
Goat cheese is a soft, easily spreadable cheese that has a tangy flavor. Feta and chevre are examples of goat cheese.