Roasted vegetable salad


Cut assorted vegetables into evenly sized pieces. Toss baby eggplant, zucchini, red, orange and yellow peppers, tomatoes and onions with olive oil, salt and pepper and other herbs and spices. I chose sage.



Place vegetables on a cooking tray. Cook in an oven at 400ºF for 10 minutes. Remove more delicate vegetables like tomatoes. Turn vegetables over to the other side. Cook for another 10 minutes until vegetables wilt slightly.


Toss with fresh basil, parsley and cilantro (or any of the three.) Add vinaigrette to the hot salad. Mine had olive oil, red wine vinegar, salt and pepper, anchovy paste, mustard powder, sage and roasted garlic.

Top with goat cheese. Be generous.

To roast garlic, cut the top off a garlic clove. Drizzle with olive oil to get inside the cracks. Cover in tinfoil. Roast in a 400ºF oven for 35 minutes. Cool until you can touch the clove. Squeeze garlic like a tube and paste using fingers.



4 comments:

  1. I don't know what it's like in your kitchen, but in mine, "be generous" is a give-in wherever goat cheese is concerned.

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  2. Honestly? I could eat a tube of goat cheese with a side of salad pretty much every day.

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  3. Jess my mouth is watering alraedy! Can't wait to try it. And I second the comment regarding goat cheese, give me a tube and some crackers and we are good to go!

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  4. Thanks for your comment Meghan. I usually try to take my lunch later in the day, but I don't know if I can wait today knowing that salad is waiting for me :) Let me know how it goes and if you try different herbs and garnishes! The possibilities are endless!

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