Roast Vegetables With Pine Nuts And Goats Cheese Recipes

ROASTED VEGETABLES WITH GOAT CHEESE

Roasted Vegetables with Goat Cheese image

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 9

Ingredients

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

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

Oven Roasted Vegetables With Crumbled Goats Cheese, Thyme and Pa image

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

Ingredients

2 red peppers, quartered
1 aubergine, cut into 1cm slices
2 red onions, in wedges
4 garlic cloves, unpeeled
3 sprigs fresh thyme
5 -6 tablespoons extra virgin olive oil
100 g goat cheese
6 fresh parsley leaves, torn

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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