Wednesday, December 15, 2010

Roasted Vegetables with Goat Cheese Bruschetta

Roasted vegetables are a great winter option. While this recipe is versatile enough to use with any vegetables you have on hand, I recommend always including onions to get the best flavor. Adding potatoes to the mix makes this substantial enough to be a main dish. I paired these vegetables with goat cheese bruschetta for a easy side dish.

Roasted Vegetables
Serves 4

5 small Yukon gold potatoes
2 small blue potatoes
1 medium white onion
2 carrots, pealed
1 green pepper
4 whole garlic cloves, pealed
2 tablespoons olive oil
1 teaspoon red pepper

1. Coarsely chop all vegetables except garlic.
2. Combine with olive oil, red pepper, whole garlic cloves, and salt.
3. Roast at 450 degrees 20-30 minutes.

Goat Cheese Bruschetta
Serves 2

2 small ciabatta rolls, cut in half
1/2 cup store bought bruschetta mixture
1 ounce goat cheese

1.) Spread goat cheese on ciabatta.
2.) Top with bruschetta mixture.
3.) Put in oven when the vegetables have 10 minutes longer to cook.

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