Roasted Vegetable Salad with Goat Cheese
Recipe and pictures by Caroline
2 red, yellow, or green bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 banana pepper, seeded and cut into ½-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
1 teaspoon dried rosemary
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 bunch green leaf lettuce
½ to 1 cup crumbled goat cheese
1. Preheat the broiler. In a large bowl, toss vegetables with 3 tablespoons olive oil and rosemary; season generously with salt and pepper. Transfer to a rimmed baking sheet lined with aluminum foil; broil, turning vegetables halfway through, until tender and browned, about 15 minutes. Watch closely as they can easily burn. Let cool to room temperature, about 15 minutes.
2. In a large bowl, whisk together remaining tablespoon olive oil, lemon juice, and oregano; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Recipe and pictures by Caroline
2 red, yellow, or green bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 banana pepper, seeded and cut into ½-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
1 teaspoon dried rosemary
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 bunch green leaf lettuce
½ to 1 cup crumbled goat cheese
1. Preheat the broiler. In a large bowl, toss vegetables with 3 tablespoons olive oil and rosemary; season generously with salt and pepper. Transfer to a rimmed baking sheet lined with aluminum foil; broil, turning vegetables halfway through, until tender and browned, about 15 minutes. Watch closely as they can easily burn. Let cool to room temperature, about 15 minutes.
2. In a large bowl, whisk together remaining tablespoon olive oil, lemon juice, and oregano; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
1 comment:
It was a little soggy when I made it. Maybe I roasted my veggies too long.
Nik
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