Ratatouille & Goat Cheese Salad Towers with Creamy Balsamic Dressing
| Quantity | Description |
|---|---|
| 3 cups | 8 PURE KRAFT Creamy Balsamic Dressing divided |
| 48 slices | eggplant, cut into 1/2-inch thick slices |
| 72 slices | zucchini, diagonally cut into 1/2-inch thick slices |
| 24 slices | red onions, cut into 1/2-inch thick slices (do not separate into rings) |
| 6 each | yellow peppers, quartered legthwise |
| 48 slices | tomatoes, cut into 1/2-inch thick slices |
| 24 slices | goat cheese (2-1/2-inch diameter logs), cut into 1/2-inch thick slices |
| 2-1/2 tsp | coarse kosher salt |
| 2-1/2 tsp | coarsely ground black pepper |
| 3/4 cup | fresh basil |
BRUSH 1-1/2 cups dressing (or 6 Tbsp. dressing for trial recipe) evenly onto both sides of eggplant, zucchini, onion and yellow pepper slices. Grill on medium-high heat 2 to 3 min. on each side or until crisp-tender. Place in single layer in sheet pan(s), being careful to keep onion slices intact. Refrigerate until ready to use.
FOR each serving: Place 1 eggplant slice on serving plate; cover with 3 zucchini slices, 1 tomato slice and 1 onion slice (keeping slice intact). Top with 1 yellow pepper piece, 1 cheese slice, second eggplant slice and second tomato slice. Gently press down on top tomato slice to secure tower.
SEASON with 1/8 tsp. (0.5 mL) each salt and black pepper. Sprinkle with 1/2 Tbsp. (7 mL) basil. Drizzle with 1 Tbsp. (15 mL) of the remaining dressing.
Yield : 24 servings, 1 salad tower (11 oz./310 g) each
Recipe provided by Kraft