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
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.
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.
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 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
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
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