On Saturdays, I stock up on all my organic fruits and veggies.
Every week there is always a surprise.
Guava? In Turkey?
Recently, due to lots of visitors, I’ve been eating out and ordering in way too much.
Things always taste better when someone else makes it. Well, not really, but the hassle-free aspect tastes pretty damn good to me.
Saturday night’s dinner was a feast, and the starting salad was my favorite salad ever. You can’t go wrong with baked veggies and goat cheese. This bad boy doesn’t even need a sauce. Roka is insanely pungent and not a bite you want to take unless it’s complemented by something to mild it out. The warmth of the veggies and the creaminess of the cheese do the job just right!
Roka & Roasted Veggie Salad with Goat Cheese
- 1/4 cup diced shallots
- 1 medium red onion, chopped
- 1 large tomato, chopped
- 1 eggplant, chopped
- salt & pepper
- 1/4 cup extra-virgin olive oil
- handful roka
- goat cheese, to your liking
Preheat oven to 450 degrees Fahrenheit.
Cooking time: 25-30 minutes
Chop the shallots, eggplant, onion and tomato.
Place all veggies on aluminum foil.
Toss with olive oil.
Salt & Peppa.
Cook in the oven at 450 degrees Fahrenheit for 25-30 minutes.
Cover the bottom of a plate with roka pieces.
Top with the veggies.
Add the cheese.
No need for a vinaigrette or lemon dressing.
Comforting, warm and delicious!