Roast eggplant and a medley of vegetables and cheese and serve the salad with pita bread.
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
How to Make It
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.
Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.
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.
To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.