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Diet Type: Vegetarian
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Ingredients:
1/2 cup chopped walnuts1/4 cup dry bread crumbs2 ounces goat cheese, in a disk shape2 small heads Radicchio, halved1 large eggplant, sliced into 1/2" rounds3 green zucchini, halved lengthwise3 yellow zucchini, halved lengthwise2 red peppers, cut into 1" wide strips4 slices French bread, cut 1" thick1 head hearts of romaine, cut into 2" wide ribbons1/2 cup reduced calorie honey mustard Vinaigrette dressing
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| In a food processor fitted with a metal blade, grind about 2 tbs walnuts, to a coarse meal. Mix with bread crumbs. Lightly spray goat cheese with canola cooking spray. Roll goat cheese in crumb mixture to coat all sides. Set aside. Preheat oven to 350 degrees. Arrange remaining walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. Cool and set aside. Very lightly spray cut veggies and bread surfaces with canola spray. Place on a grill rack over medium hot coals. Grill veggies until they begin to brown, about 7 minutes per side, tuning to cook both sides. Grill bread lightly until just browned. Transfer cooked vegetables and bread to a platter as they are done. Hold at room temperature. Increase oven temp to 375 degrees. Place coated goat cheese on a parchment lined baking sheet. Bake cheese for about 7 minutes, until just softened. Arrange equal portions of the grilled vegetables on 4 dinner plates. In the center of each plate, make a mound of the sliced romaine on to of the vegetables. Place one of the grilled bread slices in the center of the romaine. Top each bread slice with 1/4 of the baked goat cheese. Drizzle with dressing and sprinkle with remainig walnuts. Serve immediately. Provides 1.2 grams omega-3s. |
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