1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt