Aug 30, 2008

Roasted Vegetable Salad with Goat Cheese

Here is another lunch option. I took this to school the same week I took the White Bean and Tomato Salad. It was a good week for lunches!! And I'm a sucker for anything with goat cheese. Oh the tangy-deliciousness.

**I apparently forgot to take a picture. Duh. If you click on the link, there is a picture from the Everday Food website. Ugh.**

Roasted Vegetable Salad with Goat Cheese

Serves 1
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)

1. Preheat oven or toaster oven to 450 degrees.
2. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
3. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
4. In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper.
5. Add lettuce, and toss.
6. Top with roasted vegetables and goat cheese.

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