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Vegetables Roasted in Garlic oil, Fresh Tomato, and Mozzarella Salad with Delightful Palate’s Balsamic Garlic Honey

Vegetables Roasted in Garlic oil, Fresh Tomato, and Mozzarella Salad with Delightful Palate’s Balsamic Garlic Honey

Serves 4

 

2 medium size home grown tomatoes, sliced

8 slices of fresh mozzarella

½ cup roasted garlic oil (recipe follows)

16 pieces of roasted eggplant

16 pieces of roasted squash

¼ cup Vidalia onion, thinly sliced

½ cup Delightful Palate’s Balsamic Garlic Honey

Fresh Basil for garnish

Salt and pepper to taste

 

Roasted Eggplant

1 large eggplant, cut onto ¼ inch thick slices

3 tablespoons roasted garlic oil

salt and pepper to taste

                       

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.

Slice the eggplant in half lengthwise, cut in ¼ inch half moon slices. Place the eggplant onto the baking sheet. Brush each piece with roasted garlic oil and season with salt and pepper.

Roast in the preheated oven until softened and golden brown, about 15 minutes. Remove from the oven. Let come to room temperature.

 

Roasted Squash

2 cups yellow squash, cut into 1/4-inch thick half moons

3 tablespoons roasted garlic oil

salt and pepper, to taste 

Directions:

Preheat the oven to 400°.

In a medium bowl combine yellow squash, roasted garlic oil, ,salt and pepper and tossto mix.Place the squash on a baking sheet in a single layer and bake in the lower part of the oven 10 to 12 minutes, or until the bottom is golden. Remove and let come to room temperature 

To assemble salad:

Arrange a slice of eggplant, several slices of squash, a tomato slices overlapping one another on salad plates. Place a slice of fresh mozzarella in the middle of plate and spoon Balsamic Garlic Honey generously over the vegetables. Garnish salad with Vidalia onion slices and fresh basil.