Roasted Vegetable and Goat Cheese Salad
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tablespoon Maille Balsamic Vinegar of Modena
4 tablespoon olive oil
1 tablespoon Maille A l’Ancienne (wholegrain) Mustard
1 tablespoon fresh oregano, sliced
1 cup goat cheese, cut into little pieces
Salt and black pepper (to taste).
Peel onion and cut into pieces. Wash and cut other veggies into wedges or pieces. For marinade, mix Maille Balsamic Vinegar of Modena, olive oil, Maille A l’Ancienne Mustard and oregano to mix; season with salt and pepper.
Put veggies in substantial bowl and include marinade. Reserve for 30 minutes, blending routinely. Start barbecue and roast veggies to preferred degree of doneness.
Transfer veggies to salad bowl and include goat cheese pieces. The cheese will rather melt and will well mix in with the roast veggies.
Here’s a method: adjustment Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar. Meal established by Marc de Canck, chef and owner of La Chronique Restaurant (Montreal, Quebec). For extra meals, please see www.maille.com.
– News Canada.
Wash and cut other veggies into wedges or pieces. For marinade, mix Maille Balsamic Vinegar of Modena, olive oil, Maille A l’Ancienne Mustard and oregano to mix; season with salt and pepper.
Put veggies in big bowl and include marinade. Start barbecue and roast veggies to preferred degree of doneness.
Here’s a method: adjustment Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar.
Wash and cut other veggies into wedges or pieces. For marinade, mix Maille Balsamic Vinegar of Modena, olive oil, Maille A l’Ancienne Mustard and oregano to mix; season with salt and pepper.
Put veggies in big bowl and include marinade. Start barbecue and roast veggies to preferred degree of doneness.
Here’s an approach: adjustment Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar.
Wash and cut other veggies into wedges or pieces. For marinade, mix Maille Balsamic Vinegar of Modena, olive oil, Maille A l’Ancienne Mustard and oregano to mix; season with salt and pepper.
Put veggies in big bowl and consist of marinade. Start barbecue and roast veggies to preferred degree of doneness.
Here’s a technique: adjustment Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar.