Monday, 23 August 2010

Roast vegetables with goat's cheese

Great with new potatoes and salad made with sliced radish, cucumber, rocket and a small handful of chopped walnuts.

This is a good dish to use up some of your summer harvest vegetables and really quick to make.  Perfect for a week-day dinner.

Also nice mixed with 200g cooked pasta and a handful of black olives.

2 medium size courgettes, 1cm slices
1 small aubergine, sliced
2 red peppers, sliced
1 red onion, sliced
1 small round goat's cheese, sliced
Small handful flat leaf parsley, chopped
1 tbsp chopped fresh thyme
Salt and freshly ground pepper
Olive oil to drizzle

Pre-heat the oven to 180C

Lay the sliced vegetables and goat's cheese side on over the base of an oven-proof dish, sprinkle over the herbs and drizzle with olive oil.  Season with salt and pepper and roast in the oven for 25-30 minutes.

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