Goat Cheese Salad With Roasted Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From BBC Vegetarian Good Food magazine. Another one good enough for company, but easy enough not to pull your hair out making it!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: