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
ROASTED VEGETABLE-GOAT CHEESE CROSTATA
Steps:
- Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
- In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
- Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
- Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g
ROAST VEGETABLES WITH PINE NUTS AND GOATS CHEESE
The vegetables you use are up to you though I do find that some kind Cabbage relative like cauliflower and brussels sprouts work very well along with something sweet like butternut squash. In the end it is up to your personal tastes. The amount of time it takes to cook the vegetables can very based on the vegetables you use. Be very careful when getting some color on your pine nuts. They go from golden brown to burned very quickly.
Provided by Becca13
Categories Cauliflower
Time 1h10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350.
- Toss cubed vegetables with olive oil.
- Sprinkle vegetables with salt and pepper to taste.
- Place vegetables in a single layer on an oven safe dish or sheet.
- Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
- Remove vegetables from oven and allow to cool.
- Place pine nuts in a dry pan.
- Heat the nuts on medium heat until they start to gain a little color.
- Toss pine nuts with the vegetables.
- Stud vegetables with goats milk.
HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES
Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
- Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
- Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
ROASTED HERBED SQUASH WITH GOAT CHEESE
Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
ROASTED VEGETABLE AND CHEVRE QUICHE
Steps:
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
More about "roasted vegetables with goat cheese recipes"
ROASTED ROOT VEGETABLES WITH GOAT'S CHEESE RECIPE
From olivemagazine.com
Servings 2Total Time 50 minsCategory Dinner, LunchCalories 390 per serving
ROASTED ROOT VEGETABLES WITH GOAT CHEESE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 189 per serving
- Cut parsnips crosswise into thirds, then lengthwise into quarters. Cut fennel bulbs in half vertically. Cut each half lengthwise into 1/2-inch-thick slices.
- Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar. Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat. Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.
WINTER ROASTED CAULIFLOWER WITH GOAT CHEESE - INSPIRALIZED
From inspiralized.com
GOAT CHEESE AND ROASTED VEGETABLE GALETTE - ART OF NATURAL LIVING
From artofnaturalliving.com
ROASTED VEGETABLES WITH FRIED GOAT CHEESE SALAD RECIPE
From sweetphi.com
BAKED VEGETABLE AND GOAT'S CHEESE STACKS - THE CULINARY CHASE
From theculinarychase.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES RECIPE
From recipes.net
ROASTED VEGGIES AND PASTA WITH GOAT CHEESE RECIPE - CHATELAINE
From chatelaine.com
MAPLE ROASTED CARROTS WITH GOAT CHEESE AND HERBS
From familyandforks.com
30+ GOAT CHEESE RECIPES | EATINGWELL
From eatingwell.com
VEGETARIAN RECIPES WITH GOAT CHEESE - COOKIE AND KATE
From cookieandkate.com
ROASTED VEGETABLE PASTA WITH GOAT CHEESE - CREATIVE CULINARY
From creative-culinary.com
1-PAN ROSEMARY ROASTED VEGETABLES WITH CREAMY GOAT CHEESE
From fitmittenkitchen.com
ROASTED HARVEST VEGETABLE BAKE WITH GOAT CHEESE
From ediblesiliconvalley.ediblecommunities.com
ROASTED VEGETABLE PASTA WITH CASHEW PESTO | AMBITIOUS KITCHEN
From ambitiouskitchen.com
ROASTED VEGETABLE STACKS WITH GOAT CHEESE - THE CULINARY CHASE
From theculinarychase.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
ROASTED ROOT VEGETABLES WITH WHIPPED GOAT CHEESE
From theproducemoms.com
ROASTED VEGETABLES WITH WARM GOAT CHEESE - COUNTRY LIVING
From countryliving.com
BEST FIRE-ROASTED VEGETABLES AND GOAT CHEESE PARFAIT …
From foodnetwork.ca
ROASTED BUTTERNUT SQUASH WITH GOAT’S CHEESE: A VEGETARIAN DELIGHT
From thesouthafrican.com
ROASTED VEGETABLES WITH GOAT CHEESE - GLUGGABLE
From gluggable.com
ZAATAR ROASTED VEGETABLES WITH GOAT CHEESE - EATZAATAR.COM
From eatzaatar.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE RECIPE | HEALTH.COM
From health.com
ROASTED VEGETABLE-GOAT CHEESE TARTS RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGGIES WITH GOAT CHEESE - KIWI AND CARROT
From kiwiandcarrot.com
ROASTED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
BALSAMIC ROASTED WINTER VEGETABLES WITH GOAT CHEESE
From chelsealeblancrdn.com
ROASTED VEGETABLE AND FARRO SALAD WITH GOAT CHEESE
From inspiralized.com
ROASTED BUTTERNUT SQUASH WITH GOAT’S CHEESE: A VEGETARIAN DELIGHT
From recipe.sustainableactionnow.org
ROASTED VEGETABLE & GOAT CHEESE FLATBREAD - THE CREATIVE BITE
From thecreativebite.com
ROASTED VEGETABLE & GOAT CHEESE SALAD #SUNDAYSUPPER
From mylifecookbook.com
ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE
From familyfoodonthetable.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA RECIPE
From eatingwell.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA - COPY ME THAT
From copymethat.com
BALSAMIC GRILLED VEGETABLES WITH GOAT CHEESE | NEIGHBORFOOD
From neighborfoodblog.com
PROVENCAL VEGETABLE AND GOAT CHEESE TART - EASY AND ELEGANT!
From fromachefskitchen.com
ROASTED WINTER VEGETABLES WITH GOAT CHEESE - MY KITCHEN ADDICTION
From mykitchenaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love