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You might be getting ready for school, but it doesn’t mean we can’t still enjoy the best of summer produce while it’s still here. Our schedules might change, but the sweetness is here for a bit longer. I’ve served this as a salad/veggie on Friday night, set with the salads/dips to start the meal, arranged on a flat platter, and it’s so beautiful on the table! If you do see Japanese eggplant where you shop, grab them. If you don’t, you can use any small eggplant, or swap for zucchini rounds.
10 large shiitake mushrooms, cleaned and stems removed
4 tablespoons Gefen Olive Oil, divided
salt, for sprinkling
black pepper, for sprinkling
2 Japanese eggplants, sliced into rounds
1 pint heirloom/colorful cherry tomatoes of different sizes, sliced into halves or quarters
1 handful greens (i.e., chopped summer crisp or arugula)
1/2 cup Gefen Light Mayonnaise
2 tablespoons fresh pesto or 6 to 8 cubes Gefen Frozen Basil
1 tablespoon Gefen Lemon Juice
2 teaspoons Dijon mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1 to 2 tablespoons water
Preheat oven to 425 degrees Fahrenheit. Line and grease two baking sheets.
Slice shiitake mushrooms into large pieces (about three to four slices per mushroom). In a bowl, toss mushrooms with two tablespoons olive oil, salt, and pepper. Spread on baking sheet and bake for 20 minutes.
Meanwhile, add eggplant rounds to the second baking sheet. Bake for 20 minutes.
Combine all dressing ingredients (add water just until you have a consistency that allows you to drizzle the dressing or spoon it over the veggies).
Toss tomatoes with remaining olive oil, salt, and pepper.
Arrange tomatoes on a large, flat platter. Add eggplants and mushrooms to the platter. Scatter greens around the plate. Drizzle with green dressing. You don’t need to toss the whole thing because the produce should be sweet and flavorful on their own; just a drizzle of the dressing is fine!
Photography by James Stefiuk
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