ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA
Great for the family but pretty enough for a dinner party too. The tart cheese balances well with the sweet roasted veg.
Provided by PinkCherryBlossom
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310.7, Fat 24.8, SaturatedFat 7.6, Cholesterol 19.8, Sodium 134.7, Carbohydrate 17.3, Fiber 5.9, Sugar 8.2, Protein 7.8
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