Ratatouille & Goat Cheese Salad Towers with Creamy Balsamic Dressing

Ratatouille & Goat Cheese Salad Towers with Creamy Balsamic Dressing
Yield:
24 servings, 1 salad tower (11 oz./310 g) each

Ingredients

Ingredients Weights Measures
Miracle Whip Original Spread 12 oz. [340 g] 1 1/2 cups [375 mL]
Kraft Balsamic Vinaigrette Dressing, divided 12 oz. [340 g] 1 1/2 cups [375 mL]
eggplant, cut into 1/2-inch-thick slices 4 lb. [1.8 kg] 48 slices
zucchini, diagonally cut into 1/2-inch-thick slices 3 lb. [1.4 kg] 72 slices
red onions, cut into 1/2-inch-thick slices (Do not separate into rings.) 2 lb. [1.2 kg] 24 slices
yellow peppers, quartered lengthwise 3 lb. [1.4 kg] 6 each
tomatoes, cut into 1/2-inch-thick slices 2 lb. [900 g] 48 slices
goat cheese (2-1/2-inch diameter logs), cut into 1/2-inch-thick slices 1 lb. [675 g] 24 slices
Coarse kosher salt 2.4 g 2-1/2 tsp. [12 mL]
Coarsely ground black pepper 4.8 g 2-1/2 tsp. [12 mL]
fresh basil, chiffonade 1 oz. [30 g] 3/4 cup [175 mL]
Miracle Whip Original Spread 3 oz. [85 g] 1/4 cup [80 mL]
Kraft Balsamic Vinaigrette Dressing, divided 3 oz. [85 g] 1/4 cup [80 mL]
eggplant, cut into 1/2-inch-thick slices 1 lb. [450 g] 12 slices
zucchini, diagonally cut into 1/2-inch-thick slices 12 oz. [340 g] 18 slices
red onions, cut into 1/2-inch-thick slices (Do not separate into rings.) 11 oz. [310 g] 6 slices
yellow peppers, quartered lengthwise 12 oz. [340 g] 1-1/2 each
tomatoes, cut into 1/2-inch-thick slices 8-1/2 oz. [240 g] 12 slices
goat cheese (2-1/2-inch diameter logs), cut into 1/2-inch-thick slices 6 oz. [170 g] 6 slices
Coarse kosher salt 0.6 g 3/4 tsp. [3 mL]
Coarsely ground black pepper 1.2 g 3/4 tsp. [3 mL]
fresh basil, chiffonade 1/4 oz. [7 g] 3 Tbsp. [45 mL]

Directions

Combine spread and dressing until smooth. Refrigerate until needed. Can be prepared up to 3 days in advance.

Brush 1-1/2 cups dressing mixture (or 6 Tbsp. dressing mixture 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 mixture.

Kraft Kitchens Tips

Variation
To serve warm, grill vegetables to order, then use to build tower. Serve immediately.
Purchasing Vegetables
How Many? Vegetables naturally vary in both size and weight. As a ballpark guide, for the Full Recipe you will need 4 eggplants, 12 small zucchini, 4 red onions and 12 tomatoes. (Or, for the Trial Recipe, you will need 1 eggplant, 3 small zucchini,1 red onion and 3 tomatoes. )
Purchasing Vegetables
How Big? For best results, purchase the following sizes of each of these vegetables: Eggplant: Purchase medium eggplants since larger eggplants tend to have harder seeds and a more bitter taste. Zucchini: Purchase small younger zucchini since they have the best flavour. Red Onions: Purchase medium onions since larger, older onions tend to be less sweet. Tomatoes: Select medium vine-ripened tomatoes since their flavour is superior to that of other tomatoes.

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Nutritional Information
Calories
 240
Total fat
 15 g
Saturated fat
 6 g
Cholesterol
 20 mg
Sodium
 410 mg
Carbohydrate
 20 g
Dietary fibre
 5 g
Sugars
 9 g
Protein
 8 g
Vitamin A
 15 %DV
Vitamin C
 210 %DV
Calcium
 8 %DV
Iron
 10 %DV