Filter
Reset
Sort ByRelevance
Reebs
Salad of roasted vegetables with goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut all vegetables, except the tomatoes, into round slices of the same thickness and put them on the baking sheet.
-
Halve the tomatoes horizontally and place them on the cutting edge between the vegetables. Sprinkle the vegetables with salt, freshly ground pepper and the Provençal herbs. Drizzle everything with olive oil.
-
Preheat the oven to 220 ° C. Roast the vegetables in the middle of the oven in 15-20 minutes until tender and brown.
-
Allow to cool until lukewarm and scoop the vegetables on a flat dish.
-
Crumble the goat cheese over it and sprinkle the salad with the sunflower seeds.
-
20 minMain dishfusilli, artichoke hearts, sweet pointed peppers, olive oil, cooking cream, fresh chives,fusilli with artichokes and peppers
-
65 minMain dishdough for savory pie, smoked mackerel fillet, Eggs, horseradish, whipped cream, fresh chives, honey mustard dressing, cut white cabbages,savory mackerel tarts
-
45 minMain dishcoarse sea salt, wheat flour, medium sized egg, tap water, fresh dill, Red onion, fresh salmon fillet,salmon in salt crust
-
20 minMain dishSpaghetti, fresh kale, pine nuts, garlic, extra virgin olive oil, Pecorino Romano,spaghettini with kale pesto
Nutrition
380Calories
Sodium0% DV0g
Fat43% DV28g
Protein30% DV15g
Carbs4% DV13g
Fiber0% DV0g
Loved it