Goat Cheese Salad With Roasted Vegetables Recipe

Name: Goat Cheese Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 aubergine, sliced (eggplant); 2 yellow peppers, seeded and sliced; 3 plum tomatoes, halved; 4 tablespoons olive oil; 140 g puy lentils, rinsed; 1 red onion, halved; 1 carrot, quartered; 2 bay leaves; 2 -3 fresh thyme sprigs; 4 -5 fresh parsley sprigs; 2 tablespoons balsamic vinegar; 6 tablespoons extra virgin olive oil; 3 (100 g) goat cheese, rounds halved; mixed salad green, to serve

Servings: persons

1 aubergine, sliced (eggplant)
2 yellow peppers, seeded and sliced
3 plum tomatoes, halved
4 tablespoons olive oil
140 g puy lentils, rinsed
1 red onion, halved
1 carrot, quartered
2 bay leaves
2 -3 fresh thyme sprigs
4 -5 fresh parsley sprigs
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
3 (100 g) goat cheese, rounds halved
mixed salad green, to serve

1
Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil.
2
Roast on dry baking sheets 30 minutes, turning once.
3
Put lentils in a pan with half the onion, carrot, bay leaves, and thyme.
4
Cover with water, bring to a boil and simmer 25 minutes.
5
Drain.
6
Remove carrot and herbs.
7
Combine vinegar and oil, add half to the lentils.
8
Chop remaining onion and add to lentils with chopped parsley.
9
Bake chees halves on a baking sheet for 8 minutes.
10
Skin the peppers.
11
Place vegetables and salad leaves on individual plates.
12
Top leaves with cheese halves and drizzle over other half of dressing.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 aubergine, sliced (eggplant), 2 yellow peppers, seeded and sliced, 3 plum tomatoes, halved, 4 tablespoons olive oil, and more.

Yes, Goat Cheese Salad With Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Goat Cheese Salad With Roasted Vegetables

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