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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Great Caesar with Balsamic Vegetables Recipe

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This recipe for Great Caesar with Balsamic Vegetables is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ounces romaine lettuce washed and chopped
1 ounce bread croutons
1 tablespoon lite Caesar dressing, Ken's
3 ounces zucchini roasted, see directions
Directions:
Directions:
For croutons: cut bread, preferably whole grain, into cubes approximately 1/2-inch square. Toss with
black pepper and a little dried oregano and / or parsley. Place on a sheet pan that has been LIGHTLY
sprayed with pan release and bake in a 325-degree oven for about 10 to 15 minutes, or until golden
brown.
For the vegetables: cut into 3/8-inch slices and season any of the following: fresh zucchini, yellow
squash, eggplant, bell peppers, with black pepper, minced garlic, and balsamic vinegar. . Grill (or
roast in a 425-degree oven until cooked through). Remove from heat and sprinkle with chopped fresh
oregano and parsley. Chill vegetables rapidly to below 40 degrees.
To assemble salad: Toss chopped lettuce with dressing until combined. Place in serving bowl and top
with 3 ounces of the vegetables and 1 ounce of the croutons.
Number Of Servings:
Number Of Servings:
1

 

 

 

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