John Myers
Warm Salad of Roasted Vegetables with Goat Cheese
The perfect warm salad of roasted vegetables with goat cheese recipe with a picture and simple step-by-step instructions.
- 1 piece Red pepper
- 1 piece Yellow pepper
- 150 g Zucchini fresh
- 200 g Eggplant fresh
- 2 piece Cloves of garlic young
- 20 g Rosemary needles fresh, finely chopped
- 15 g Freshly chopped thyme
- 4 Tablespoon (level) Extra virgin olive oil
- 2 Tablespoon (level) Lemon olive oil
- 1 tablespoon Honey liquid
- 2 a 15 gr Fresh goat cheese thaler
- Salt from the mill
- Black pepper from the mill
- 1 Tablespoon (level) Bianco balsamic vinegar
- Quarter and core the paprika and place on a baking sheet with the skin side up. Roast under an oven grill for about 6 minutes until the skin starts to blister, remove, cover with a damp cloth and peel after about 5 minutes and cut into bite-sized pieces.
- Clean the eggplant, cut into 5 mm slices and sprinkle with salt for 30 minutes. Dab well, drizzle with two tablespoons of oil and roast in a preheated oven at 200 degrees for about 15 minutes until golden brown. Clean the zucchini and cut into 1 cm slices, heat the remaining olive oil in a pan and fry for 2-3 minutes on each side over a medium heat. Fry the garlic, 2/3 each of the thyme and the rosemary. Remove the garlic.
- Mix all vegetables and season with salt and pepper and season to taste. Remove any fried herbs. Divide into two ovenproof dishes and place a goat cheese thaler on top, sprinkle with the remaining fresh herbs and drizzle 1/2 tablespoon of honey on each. Heat under an oven grill for about 3 minutes. Drizzle the lemon with vinegar and olive oil and serve the fresh baguette.
Facebook Comments