Roasted Eggplant and Squash Salad
Roasted Eggplant and Squash Salad
Directions
- Toss vegetables with dressing and portion on four plates then top with a portion of goat cheese.
Ingredients
- 1 ea Peak Fresh Produce Eggplant, roasted, peeled, and cut into large chunks
- 2 ea Peak Fresh Produce® Zucchini, roasted and cut into wedges
- 2 ea Peak Fresh Produce® yellow crookneck squash, roasted and cut into wedges
- 1 cup Nature's Best Dairy® Cheese Crumbles, Goat
- 4 oz Piancone® roasted red pepper and garlic dressing
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
