Chile-Roasted Veggies! - KALB-TV News Channel 5 & CBS 2
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Hey Foodies,
Welcome to Your Kitchen. What an exciting place for us all to get inspired together. Throw on your apron, its time to get in the kitchen. This is one of my favorite new finds. I discovered it when researching recipes for a vegetarian Christmas Party. I wanted something fresh and light. While shuffling thru cookbooks, Market Vegetarian by Ross Dobson intrigued me. The book is a must if you like your veggies.
Happy Cooking, Mimi
Chile-Roasted Vegetables with Soft Goat Cheese
2 small red bellpeppers, sliced
2 small yellow bellpeppers, sliced
1 fennel bulb, thinly sliced and fronds chopped pint of cherry tomatoes
2 large garlic cloves, thinly sliced
2 large red chili, seeded and thinkly sliced
1 teaspoon sea salt
1/4 cup olive oil
7 oz goat cheese sliced
A handful of basil
2 tablespoons balsamic vinegar
Toasted sourdough bread
Preheat oven to 350. Put the bellpeppers, fennel, tomatoes, garlic, and chilies in a large roasting pan and toss with salt and olive oil. Roast in oven for 1 hour turning once, until veggies are blackened around the edges. Remove and let cool.
Life the still warm be vegetables out onto serving plate, reserving the cooking juices. Top with cheese and basil. Mix the reserved juices with the vinegar and spoon over salad. Serve with crostini, toss into pasta, serve in a tortilla...the possibilities are endless...Delish!
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