Vegetable Salad With Goat Cheese Recipes

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
• Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
• In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

Steps:

• Steam potatoes until tender, about 10 minutes. Cool completely.
• Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Steps:

• Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
• Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
• Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
• Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
• In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
• Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
• Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
• Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

Steps:

• Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
• Grill uncovered over medium-high heat for 10-12 minutes, turning once.
• Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.