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| Roasted Vegetables with Warm Goat Cheese |
| A generous platter of warm vegetables and goat cheese makes a winter salad that's a meal in itself. Ingredients 2 tablespoons olive oil 1 large sweet potato, cut crosswise into 1/2-inch-thick slices 1 large red onion, quartered 1 cup cauliflowerets 1 medium-size sweet green or red pepper, cut into 8 pieces 12 stalks [1/3 pound] thin asparagus, trimmed 1 6-ounce log goat cheese 1 tablespoon unseasoned dry bread crumbs 4 3-inch-wide portabella mushroom caps Vinaigrette Dressing [recipe follows] Method Heat oven to 400. In large bowl, combine 1 tablespoon oil, the sweet potato, and onion. Spread on rimmed baking sheet. Roast 20 to 25 minutes or until vegetables are fork-tender.In same bowl, combine remaining oil, the cauliflowerets, pepper, and asparagus. Spread vegetables out on another rimmed baking sheet. Roast 10 to 15 minutes or until vegetables are fork-tender. Meanwhile, divide goat cheese into 4 pieces; shape each into a 3-inch round. Dredge cheese rounds with bread crumbs and place each round into an inverted mushroom cap. Place on rimmed baking sheet and roast until goat cheese is lightly browned-about 3 to 5 minutes. Prepare the Vinaigrette: In small jar with tight-fitting lid, combine 1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon Dijon-style prepared mustard, and 1/2 teaspoon sugar, shaking until well combined. To serve, transfer vegetables to a large serving plate. Serve the dressing on the side. |