Roast Mediterranean Vegetables With Potatoes Goats Cheese Recipes

NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
• Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
• Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
• Cut peppers into 1 inch chunks (discard seeds and stem).
• Separate the cloves of garlic but no need to remove the skin.
• Add the oil and mix everything together with your hands (it's fun).
• Season with pepper, but no salt (it will make the dish watery).
• Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
• Top with cheese and broil 5 minutes or so until brown.
• (If you want to omit the cheese, you can add a bit of coarse salt before serving.).
• Serve it right out of the pan at the table. Couldn't be easier or more delicious!

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA

Steps:

• preheat oven to 180C/350°F.
• Put the pepper, aubergine and onion in a roasting tray in a single layer.
• lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
• drizzle with the olive oil and toss to coat.
• Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
• crumble over goats cheese and parsley and serve.