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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Roast eggplant and a medley of vegetables and cheese and serve the salad with pita bread. Ingredients:
8 ounces fresh shiitake mushrooms |
1 1/2 pounds eggplant, peeled and cut into 1-inch cubes |
1 1/4 cups frozen whole-kernel corn, thawed |
olive oil-flavored vegetable cooking spray |
4 ounces reduced-fat havarti cheese, diced |
1 cup finely chopped sweet red pepper |
1/2 cup chopped green onions |
1 tablespoon sesame seeds, toasted |
3 tablespoons white wine vinegar |
3 tablespoons low-sodium soy sauce |
1 tablespoon lemon juice |
2 teaspoons olive oil |
5 (8-inch) pita bread rounds |
5 green leaf lettuce leaves |
Directions:
1. Remove and discard mushroom stems. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray. Bake at 450° for 20 minutes or until lightly browned, stirring occasionally. Let cool.
2. Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
3. Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.
4. Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp.
5. To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.
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