1 Eggplant, sliced ½ inch thick
1 yellow squash, sliced ½ inch thick
2 large tomatoes, sliced ¾ inch thick
4-6 large Portobello mushroom caps
Crumbled farmers cheese
Olive oil, for drizzling
Fresh ground pepper
While heating a grill pan, slice all veggies.
Drizzle olive oil over all veggies. Then with the exception of the mushroom, season with salt and pepper.
Over medium to high heat, cook about 5 minutes on each side. (Some veggies may cook faster than others.)
Over a bed of baby greens, begin stacking your veggies starting with the eggplant.
Add mushroom cap, tomato and some crumbled cheese. (Cheese will begin to melt in between hot veggies).
Continue stacking with another eggplant slice, yellow squash and top with more crumbled cheese.
Finish off with a light drizzle of balsamic vinaigrette dressing.
This recipe does not include any meat, but the vegetables used here are exceptional and will fill any hunger that you’ll feel like you just ate fillet mignon.