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
4-CHEESE GARDEN VEGETABLE FRITTATA
Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
- For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
- For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
- Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
- Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
- Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
- For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
- Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
- To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
CHEESY ROASTED VEGETABLES RECIPE
Steps:
- Preheat oven to 425F.
- Cook the frozen vegetables according to package instructions. Drain and pat dry. Place on a baking sheet sprayed with nonstick spray in a single line.
- While vegetables are cooking, prepare the cheese sauce.
- Melt the butter in a medium saucepan over medium/low heat.
- Add the flour and whisk to combine.
- Whisk in the milk and bring to a low boil. Reduce to a simmer to thicken for about 3-4 minutes. Stir constantly.
- Stir in the cheese in batches, completely melting it before adding more. If the cheese sauce is too thick, add a bit more milk. Stir in salt and pepper to taste.
- Remove cheese sauce from the stovetop and spoon liberally over the vegetables on the sheet pan. Place in the oven and cook for 5 minutes.
- Change oven to broil and cook for 1-2 minutes more until cheese starts to bubble. Remove and serve immediately. Enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 17 g, Protein 15 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 52 mg, Sodium 354 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE
The best roasted vegetable recipe ever - originally from British chef Nigella Lawson's TV show. Original recipe called for halloumi cheese, but as I have trouble finding it I use any salty cheese - goat feta is wonderful; your suggestions welcomed. Have served it at many dinner parties to rave reviews, but simple enough for a weeknight. Use a large (9x11) pan - it makes a deceptively large amount. Great reheated the next day or in pitas for lunch. Warning - once you try it, you'll get cravings. Goes great with any grilled or roasted meat or serve it as a vegetarian meal.
Provided by fluffystew
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 169.6, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.9, Sodium 188, Carbohydrate 16.2, Fiber 2, Sugar 3, Protein 4.1
ROASTED VEGETABLES
An assortment of roasted vegetables is the perfect easy-to-make side dish to a savory Cheese Fondue spread.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Divide vegetables and garlic between 2 rimmed baking sheets. Drizzle each sheet with half the oil, and season with salt and pepper. Toss to coat. Bake until vegetables are tender and golden, 40 to 50 minutes.
CHEESE-TOPPED ROASTED VEGETABLES
This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.-Meredith Holman, Silver Spring, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ZESTY ROASTED VEGETABLES
The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.
Provided by My Food and Family
Categories Peppers
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
- Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
- Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FOUR CHEESE ROASTED VEGETABLES
Make and share this Four Cheese Roasted Vegetables recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and carrots in greased 13x9 pan. Drizzle with oil; sprinkle with spices. Toss to coat.
- Bake at 425º for 20 minutes. Add zucchini, red pepper and garlic, stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.
- Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts. Garnish with basil sprigs, if desired.
Nutrition Facts : Calories 150.5, Fat 3.8, SaturatedFat 0.6, Sodium 36.7, Carbohydrate 27.3, Fiber 5, Sugar 5.3, Protein 3.9
FOUR CHEESE ROASTED VEGETABLES
With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.
Provided by Sargento
Categories Sargento
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
- Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
- Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
Nutrition Facts : Calories 210 calories, Carbohydrate 19.8 g, Cholesterol 20 mg, Fat 8.6 g, Fiber 3.5 g, Protein 13.4 g, SaturatedFat 4.4 g, Sodium 415.4 mg, Sugar 3.6 g
VEGETABLE CHEESE BAKE
You can't go wrong with creamed veggies in a cheese sauce. What a delight!
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.
Nutrition Facts :
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