Roasted tomato and portabella mushroom salad with eggplant hummus
(from kitkat’s recipe box)
Source: LGR
Categories: salad
Ingredients
- 4 portabella mushrooms
- 1/4-1/2 red onion (sliced thinly)
- 7-8 plum/roma tomatoes (slided longitudinally, seeds/juice removed)
- balsamic vinegar
- olive oil
- garlic
- pepper
- dried sage and oregano
- salad greens
- handful fresh parsley
- See eggplant spread recipe (eggplant, tahini, olive oil, cumin, sun-dried tomatoes, lemon, etc.)
Directions
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Spray mushrooms, onions, and tomatoes with olive oil, add several table spoons of balsamic vinegar. Add pepper. Also add dried oregano and sage to tomatoes. Put little pieces of garlic inside tomatoes. Roast until caramelized.
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Remove from oven and let cool. Then place roasted stuff on top of bed of greens.
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Add eggplant hummus to salad (see eggplant spread recipe, but don’t use five spice. instead add sun-dried tomatoes).