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
ROAST ROOTS WITH GOAT'S CHEESE & SPINACH
This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay
Provided by Justine Pattison
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
- Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat's cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat's cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.
Nutrition Facts : Calories 561 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
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 LASAGNA WITH GOAT CHEESE
Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
- Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
- Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
- Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 12 g, TransFat 0 g
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
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