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I prepared this recipe to take to a friends house, carefully following the directions. It was delightfully delicious, but I was surprised by the resulting quantity – even though it was supposed to serve 6. Thankfully only four of us were at the gathering, everyone else also brought appetizers to share, and the bold flavors of the vegetables and goat cheese made up for the small amount on the serving dish.


roasted vegetables with goat cheese toasts

1/4 cup diced eggplant, 1n 1/4-inch pieces

1/4 cup chopped onion, in 1/4-inch pieces

1/4 cup chopped yellow pepper, in 1/4-inch pieces

1/4 cup chopped tomato, in 1/4-inch pieces

4 teaspoons olive oil

1 teaspoon salt

4 teaspoons chopped parsley

4 teaspoons sherry vinegar

1 baguette, sliced and toasted

1/2 cup goat cheese, at room temperature

Heat oven to 400F. Place eggplant, onion, pepper and tomato on separate baking sheets, or sections of the same pan). Lightly coat each with 1/2 teaspoon of the olive oil and sprinkle each with a pinch of salt. Roast for 30 minutes or until soft and lightly caramelized.

Transfer the vegetables to four separate bowls. To each, add 1 teaspoon of the parsley, 1/2 teaspoon of the olive oil, a pinch of salt, and 1 teaspoon of the vinegar, mix each bowl well. Carefully spoon vegetable mixtures in four separate rows on a large plate. Smear toasts with the goat cheese and top with vegetables.


Recipe adapted from Shape, September 2014