Roasted Vegetable Stacks with Maple Glaze
Updated Jul. 29th, 2024
Wouldn’t it be nice if just once your salad didn’t come in a bowl? Well, let us introduce you to the salad stack! Between the earthy tastes of the eggplant mixed with the freshness of the tomato, zucchini and the natural sweetness of the dressing, this is an all-around winner. Despite its culinary charm, this salad is super easy to make but still has the five-star taste your dinner guests will love!
- Gluten Free
- Dairy Free
- Corn Free
- Egg Free
- Vegetarian
Ingredients:
| grilled vegetables: | ||
|---|---|---|
| 1 small eggplant, sliced into 1/4-inch thick coins | 1 zucchini, sliced into 1/4-inch thick coins | sea salt, to taste |
| 2 large ripe tomatoes, sliced into 1/4-inch thick coins | 1 tablespoon extra-virgin olive oil | freshly ground pepper, to taste |
| balsamic maple dressing: | ||
|---|---|---|
| 1 tablespoon extra-virgin olive oil | 1 teaspoon maple syrup | freshly ground pepper, to taste |
| 1 teaspoon balsamic vinegar | sea salt, to taste |
Directions
Set your oven to 425F
- On a lined baking sheet, place your sliced eggplant, tomato and zucchini in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 8-10 minutes.
- Remove tray from the oven, and place the tomato slices on a cooling rack. Return the rest of the vegetables back into the oven to bake for 20 minutes. At the halfway point, flip the vegetables over.
- Use this time to make your dressing by placing all the ingredients into the blender and combining until smooth.
- Now that your veggies are done, start the layering! Start with a slice of tomato, eggplant and zucchini, finished a layer of goat cheese, repeat the layering once more and drizzle with some salad dressing. Repeat until all the veggies are gone!
- Garnish with parsley, salt and pepper and serve warm!
Make It This Way
You can make this dish vegan and dairy-free by removing the goat cheese layer – the roasted veggies still taste delicious with the dressing!
Try This
Serve this with a Mediterranean style dinner, like a grilled piece of fish or meat for a great dinner!
A maple glaze sounded really odd to me at first for eggplant but eggplant does indeed take well to certain sweet flavor (I do have to remember that the stirfries with eggplant are often loaded with sugar haha!) I am a big eggplant lover and think that eggplant stirfry, and, yes, the sweet sticky ones, are delightful so I should probably give this recipe a go. I would want to use an Asian eggplant variety so as to avoid bitterness and for ease of cooking too. This sounds like a great and nutricious side for dinner or lunch :)