Roast eggplant and a medley of vegetables and cheese and serve the salad with pita bread.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
5 servings (1 serving: 1 1/2 cups vegetable mixture plus 8 pita wedges).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

318 calories; calories from fat 25%; fat 8.9g; saturated fat 3g; mono fat 1.8g; poly fat 1g; protein 13.1g; carbohydrates 45.1g; fiberg; cholesterol 15mg; ironmg; sodium 604mg; calciummg.