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, Iâ€™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 nightâ€™s dinner was a feast, and the starting salad was my favorite salad ever. You canâ€™t go wrong with baked veggies and goat cheese. This bad boy doesnâ€™t even need a sauce. Roka is insanely pungent and not a bite you want to take unless itâ€™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!