Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
Preheat the grill. Season the Portobello mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley. Yield: 4 main-coarse serving Recipe By :ESSENCE OF EMERIL SHOW#EE2383 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:11:50 -0500 From: Meg Antczak
