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Roasted Vegetables with Goats’ Cheese Veg HT MC ACC 60mins
Ingredients 3 Small Aubergines (Eggplants),
cut into large cubes 6 tbsp Olive
Oil 1 Head of Fennel, quartered 2 Medium Courgettes (Zucchini), cut
into large cubes 2 Large Onions, sliced 1 Large Red Capsicum (Sweet Pepper),
deseeded and cut into eighths 4 Large Garlic Cloves, cut in half
lengthways 1 tbsp balsamic vinegar Salt and Black Pepper 6-8 Sprigs Fresh Thyme, 125g/5oz Firm Goat Cheese, crumbled Freshly chopped Basil to garnish Instructions 1. Preheat the oven to 190C,
375F, Gas Mark 5 and lightly grease a shallow oven proof dish. 2. Heat half the olive oil in a large frying
pan until very hot, add the aubergine and fry quickly on all sides until golden
brown and crispy. 3. Place all the ingredients, except the
cheese and basil, in a large bowl. Toss well to thoroughly mix. 4. Transfer the vegetable mixture to the
greased dish and roast for 20 minutes or until vegetables are just tender. 5. Sprinkle the roasted vegetables with the
crumbled goat cheese return to the oven and continue to roast for a further 6 to
8 minutes, until cheese is golden and melted. 6. To serve - Sprinkle with a little more
black pepper garnish with the chopped basil.
Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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