Roasted Vegetables with Goat Cheese

DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 eggplants
 2 large red peppers
 1 large onion
 2 garlic cloves
 4 slices of goat cheese
 ½ cup balsamic vinegar
 1 tbsp honey
 4 olive oil
 salt
1

Preheat the oven to 200ºC. Wash and dry the peppers and eggplants. Place in the oven with the onion. Roast for 20 minutes.

2

Turn the vegetables over and add the two garlic cloves. Leave in the oven another 10 minutes. Remove and set aside.

3

Peel the roasted garlic and crush in a mortar. Add the olive oil and mix well.

4

Heat the balsamic vinegar and honey in a small saucepan. Reduce to a simmer about 5 minutes or until it acquires syrup texture. Set aside.

5

Remove the skin from the peppers and eggplants, and cut them into strips. Salt lightly. Gratin the cheese slices in the oven for about 5 minutes at 180ºC.

6

Put the roasted vegetables on plates, adding the olive oil and roasted garlic, crowning the vegetables with a slice of cheese. Garnish with balsamic vinegar reduction and serve.

Category

Ingredients

 2 eggplants
 2 large red peppers
 1 large onion
 2 garlic cloves
 4 slices of goat cheese
 ½ cup balsamic vinegar
 1 tbsp honey
 4 olive oil
 salt

Directions

1

Preheat the oven to 200ºC. Wash and dry the peppers and eggplants. Place in the oven with the onion. Roast for 20 minutes.

2

Turn the vegetables over and add the two garlic cloves. Leave in the oven another 10 minutes. Remove and set aside.

3

Peel the roasted garlic and crush in a mortar. Add the olive oil and mix well.

4

Heat the balsamic vinegar and honey in a small saucepan. Reduce to a simmer about 5 minutes or until it acquires syrup texture. Set aside.

5

Remove the skin from the peppers and eggplants, and cut them into strips. Salt lightly. Gratin the cheese slices in the oven for about 5 minutes at 180ºC.

6

Put the roasted vegetables on plates, adding the olive oil and roasted garlic, crowning the vegetables with a slice of cheese. Garnish with balsamic vinegar reduction and serve.

Roasted Vegetables with Goat Cheese

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