Goats Cheese and Roast Winter Veggie Medley
Recipes for Home and Restaurant
By Nadine Lloyd
4 beetroot – sliced into bite-size portions
2 parsnips – sliced into bite-size portions
2 fennel bulbs – sliced into bite-size portions
2 - 3 garlic cloves – sliced into small pieces
½ cup olive oil
2 teaspoons coriander – ground
4 bay leaves
1 punnet cherry tomatoes
½ packet firm goats cheese
Salt and pepper – to taste
Preheat the oven to 180ºC (356ºF)
Spread all the vegetables and the garlic out in a deep oven-proof dish.
Coat with olive oil.
Sprinkle with ground coriander.
Add the bay leaves.
Season with salt and pepper.
Place the tray in the oven for 35 - 45 minutes, or until the veggies are just cooked through.
Remove and sprinkle with whole cherry tomatoes.
Return the dish to the oven for a further 5 - 10 minutes, or until the tomatoes are soft.
Remove from the oven and sprinkle with goat's cheese.
This goats cheese and winter veggie recipe can be served as a hot side salad with any other main course.