Roasted Vegetable Salad: Yum!
But for today, I want to post my delicious, healthy lunch of roasted vegetable salad. I had some beautiful vegetables that needed to be used before they started to go bad, some leftover pine nut cheese, and some leftover pine nuts. It's loosely based on Gillian McKeith's recipe for "Goat's Cheese Salad with Roasted Tomatoes, Peppers and Rocket" (For those of us in the US - rocket=arugula) from the "You are What You Eat Cookbook" This is what I made...
Roasted Vegetable Salad (serves 2)
1 yellow bell pepper, halved and deseeded
3 small tomatoes, quartered
2 slices from a large red onion, cut rings in 1/2
3-4 cremini (baby bella) mushrooms, sliced
2 tsp olive oil
approx 1/4 cup of pine nut "goat cheese"* (i just used the amount I had leftover from a pizza earlier in the week)
fresh spinach (as much as you'd like for your salad base - torn into small pieces)
2 tsp lemon juice
toasted pine nuts and fresh parsley for garnish
Preheat the oven to 395F/200C
Line a baking sheet with foil (or be prepared to scrub it when finished)
Place all the vegetables (peppers cut side up) on the baking sheet. I mixed the onions and mushrooms at one end, put the tomatoes in the middle and had the peppers at the other end. Drizzle vegetables with the olive oil (after drizzling, toss the onions and mushrooms to get them coated a little better. Roast in the oven for 10 minutes.
Spread 1/2 of the pine nut cheese inside each of the pepper halves. Roast for 8 more minutes.
