Aubergine And Portobello (lasagnas) With Roasted Tomato Vinai Recipe


  • 1 lb Plum tomatoes, quartered
  • 1 1/2 c. Coarsely minced fennel bulb
  • 1 Tbsp. Extra virgin olive oil
  •     Nonstick vegetable oil spray
  • 4 lrg Japanese aubergines, trimmed, each cut lengthwise into four
  • 1/3 x Inch-thick slices
  • 3 med Portobello mushrooms, stems trimmed, caps sliced
  • 1 Tbsp. Rice vinegar
  • 3 c. Spinach leaves, rinsed
  • 4 x Thin slices low-fat mozzarella cheese
  • 2 x Roasted red bell peppers from jar, liquid removed, cut into 1/2-inch-wide strips
  • 8 lrg Basil leaves


These Individual Vegetable Terrines Can Be Assembled A Day Ahead. Preheat Oven To 400 F. Arrange Tomatoes And Fennel In 13x9x2-inch Glass Baking Dish. Drizzle Oil Over; Toss To…

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