Roasted Vegetable and Goat Cheese Salad

by Andrea Stacey
(London, U.K.)

1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp Maille Balsamic Vinegar of Modena
4 tbsp olive oil
1 tbsp Maille A l’Ancienne (wholegrain) Mustard
1 tbsp fresh oregano, chopped
1 cup goat cheese, cut into small pieces
Salt and black pepper (to taste)

Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges.

For marinade, whisk Maille Balsamic Vinegar of Modena, olive oil, Maille A l’Ancienne Mustard and oregano to blend; season with salt and pepper.

Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness.

Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.

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Updated: December 18, 2013 — 4:51 am

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