Roasted Veggies, Pt. 2
John tops an arugula salad with a flavorful mix of roasted veggies and goat cheese.
Roasted Vegetable Salad with Goat Cheese
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Roasted Veggies, Pt. 2
John tops an arugula salad with a flavorful mix of roasted veggies and goat...
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Everyday Food, September 2008
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 1
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Ingredients
- 2 carrots, cut into 2-inch matchsticks
- 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
- 1 small red onion, cut into wedges, layers separated
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon sherry or balsamic vinegar
- 1 small head Boston lettuce, torn into bite-size pieces
- 1/4 cup crumbled goat cheese (1 ounce)
Directions
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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.
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Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
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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.
Cook's Note
Goat cheese is a smart choice for cheese lovers. It's lower in fat than most cow's-milk cheeses and is a good source of calcium and protein.
Roasted Vegetable Salad with Goat Cheese
Russell's Saturday Brunch
Nutritious and Delicious!
Fantastic! The goat cheese makes this salad to die for but I would even make it without!