Roasted Vegetables and Crumbled Goat Cheese

by Mugnaini on April 18, 2013 in Toppings & Procedures

Roasted Vegetables and Crumbled Goat CheeseToppings

  • Cherry Tomatoes
  • Zucchini
  • Bell Peppers
  • Eggplant
  • Crumbled Goat Cheese

Roasted Cherry Tomatoes Ingredients & Preparation

  • 1 basket small cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • ¼ teaspoon kosher salt
  • 2 large basil leaves, chiffonade (cut into long, thin strips)

Rinse the tomatoes and place on a sheet pan with the oil and garlic. Toss to coat and set in oven. Cook until slightly charred and softened (tomatoes will collapse). Remove from oven; add salt and basil.

Roasted Zucchini Ingredients & Preparation

  • 4 small zucchini, thinly sliced into rounds
  • 2 Tablespoons olive oil
  • 1 garlic clove minced
  • 2-3 large basil leaves, chiffonade (cut into long, thin strips)
  • 1 teaspoon chopped parsley

Place zucchini on sheet pan. Add olive oil and garlic and toss to coat. Set into oven and roast until softened and lightly browned, about 5-8 minutes. Remove and add salt and pepper to taste, basil and parsley.

Marinated Roasted Bell Peppers Ingredients & Preparation

  • 3 large red or yellow bell peppers, roasted and peeled
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh oregano
  • 1/8 teaspoon red pepper flakes
  • ¼ teaspoon kosher salt

Cut roasted peppers into strips and place in bowl. Combine remaining ingredients and stir to coat.

Marinated Eggplant Ingredients & Preparation

  • 1 large globe eggplant, peeled, sliced ½ inch thick
  • 1 clove finely chopped garlic
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped mint
  • 2 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • pinch dry red pepper flakes

Place eggplant slices on a sheet pan coated with nonstick spray. Place sheet pan in the oven and roast eggplant until browned on both sides and softened, about 5 minutes. Remove from the oven and set aside. In a small bowl place all the remaining ingredients and whisk to combine. Pour over eggplant and toss to coat.

  • Jim McLucas

    Definitely a new favorite. Lots of prep compared to other pizzas, but well worth it. Veggies were enough for 2-3 pizzas. Delicious!

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