Roasted Eggplant and Squash Salad

Roasted Eggplant and Squash Salad

Roasted Eggplant and Squash Salad

Directions

  1. 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.

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