Roasted summer vegetables with goat’s cheese
For this delightful ensemble, I like to use a relatively young, flavourful goat’s cheese, such as Monte Enebro with a natural rind (cut into small pieces), or a ripened Bauma Carrat or soft, washed-rind Aravis Chevrotin (cut into large pieces). These are from different countries – there are no borders when it comes to cheese – they are particular favourites, but you can use any goat’s cheese here. Any leftover roasted vegetables will be delicious the next day as an omelette filling.
SERVES 6
100ml light, fruity olive oil
6–8 garlic cloves (unpeeled)
2 medium red onions, each cut into 6 wedges
1 red pepper, cored, deseeded and cut into large pieces
1 green or yellow pepper, cored, deseeded and cut into large pieces
1 fennel bulb, trimmed and cut into small dice
1 medium aubergine, trimmed and cut into medium pieces
1 rosemary sprig, leaves stripped
12 cherry tomatoes
1 medium courgette, trimmed and cut into large cubes
1 lemon, cut into small cubes
75ml runny honey
240g young, flavourful goat’s cheese
Sea salt and freshly ground pepper
15g marjoram, basil or flat-leaf parsley, roughly snipped, to finish
Preheat the oven to 190°C/Gas 5.
Heat the olive oil in a very large frying pan or wide sauté pan over a medium heat. Add the garlic cloves and onion wedges and cook for 3 minutes, then add the peppers, fennel and aubergine. Cook for 5 minutes, stirring every minute or two.
Add the rosemary, cherry tomatoes, courgette and lemon. Season lightly with salt and cook for a further 5 minutes, stirring every minute or two.
Transfer all the vegetables to a roasting tin or dish (if your pan is not ovenproof) and cook in the oven for 15 minutes. Stir the vegetables then drizzle over the honey. Distribute the pieces of goat’s cheese evenly on top, burying them slightly into the vegetables. Return to the oven for another 20 minutes.
Transfer the roasted vegetables and cheese to a serving dish, add a light grinding of pepper and sprinkle over your chosen aromatic herb. Serve hot.