Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette Recipe

Name: Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup baby spinach; 1/4 cup basil; 1 teaspoon tarragon leaves; 1 teaspoon balsamic vinegar; 1 teaspoon capers; 2 garlic cloves, roasted; 2 tablespoons extra virgin olive oil; 4 portobello mushrooms; 2 tablespoons olive oil; Salt and pepper, to taste; 8 ounces goat cheese, sliced thin; 2 large eggplants, sliced crosswise, 3/4-inch thick; 2 medium zucchini, sliced lengthwise, 1/4-inch thick; 1 large red onion, sliced thin; 1 large tomato, sliced 1-inch thick; 1 large red pepper, roasted, peeled, seeded and julienned; 1 large green pepper, roasted, peeled, seeded and julienned; 1/2 pound spicy Monterey Jack cheese, grated; 1/2 pound goat cheese, thinly sliced; 1/2 bunch basil, chiffonade (save 4 leaves for garnish); Olive oil; Salt and pepper, to taste

Servings: persons

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste

1
Puree all the ingredients to form a sauce.
2
Rub mushrooms with oil.
3
Season with salt and pepper.
4
Place the mushrooms on the grill, rib side down, and cook for 5 minutes.
5
Turn mushrooms and place green sauce over mushrooms.
6
Add sliced goat cheese.
7
Touch with a little more sauce.
8
Close the top to the grill and smoke for 5 minutes more.
9
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper.
10
Grill for 3 minutes on each side.
11
Grill tomato for 3 minutes on each side.
12
While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese.
13
Make a layer of red pepper and spread with 1-ounce Jack cheese.
14
Make a layer of zucchini and spread with jack cheese.
15
Make a layer of onion with jack cheese.
16
Make a layer of green peppers and then a layer of goat cheese.
17
Make another layer of eggplant and then another layer of goat cheese.
18
Finally, make a layer of tomato and then a layer of basil.
19
Lightly press, weight and allow to sit for 20 minutes.
20
Turn upside down and release from the mold.
21
Place left over goat cheese on top and garnish with basil.
22
.
23
No-Fat Tomato Vinaigrette: 3 large tomatoes, halved, cored and seeded 2 ounces 2 year old balsamic vinegar 1 tablespoon minced basil 1 tablespoon minced shallots 1/2 teaspoon thyme leaves 1 teaspoon cracked black pepper 1 tablespoon honey 1 teaspoon salt Place tomatoes, meat side down, over medium hot grill for 8 minutes.
24
Carefully remove and place in blender.
25
Add remaining ingredients and blend until smooth.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup baby spinach, 1/4 cup basil, 1 teaspoon tarragon leaves, 1 teaspoon balsamic vinegar, and more.

Yes, Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette

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