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Roasted Vegetable Salad with Goat Cheese

Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad. Improvise with different vegetables, and adjust the roasting time: Cauliflower and sweet potatoes take longer to roast; asparagus and mushrooms cook more quickly.

  • Prep:
  • Total Time:
  • Servings: 1
Roasted Vegetable Salad with Goat Cheese

Source: Everyday Food, September 2008

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

  1. 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.

  2. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.

  3. 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.

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