Roasted Veggies with Shallot/Herb Vinaigrette and Nutty Goat Cheese!

Tangy.

There is just something about that word that I don't like. What is it about a word that causes a semi-grown woman to shudder... I have no idea. I just don't like it.... But I love to TASTE tangy things...

Lemons... Oh they just make everything better!
Vinegar...of all kinds - balsamic, white wine, rice, red wine....
They just take the flavor of everything you make and elevate it to a higher level making each meal quite memorable.

In this case, I used a really easy and amazing tangy shallot and herb vinaigrette to bring to life the earthiness of roasted vegetables. I paired the veggies with a punch of protein in the form of a mini goat cheese medallion coated in crushed pistachio nuts.

Vegetarian. Healthy. Hearty. All around amazing!


I used a mix of red peppers, purple sweet potato, green beans, onions, Brussels sprouts and golden beets. You can use whatever vegetables your beautiful heart desires.
Toss with a little olive or coconut oil, salt and pepper and pop into a 375 degree oven for about 25 minutes, stirring and rotating pan about half way through. Some vegetables may require less or more time, just check on them every once in a while. Don't be afraid of a little color on the veggies, this means all the natural sugars in the vegetables have come out and are caramelizing - read - sweet.

 

 

While the veggies are roasting away, get the vinaigrette ready so it has time to let all the flavors have a chance to incorporate.

 

I used a mix of  olive oil, lemon juice, rice vinegar, shallots, fresh parsley, dried thyme and oregano, salt, pepper, fresh garlic lemon zest and red pepper flakes. None of the ingredients are expensive or all that special but together create a bright, tangy vinaigrette that bring the earthy, charred, caramelized roasted veggies to life.

 

 

This doesn't  look like much, but it really packs a punch and you don't want the vinaigrette to overpower the flavor of the roasted vegetables.

While you let the vinaigrette set up and the flavors meld together, finish the last step, which is the goat cheese medallion.

Shell some pistachios (walnuts or pecans work here as well), place them in a Ziploc bag, seal up and bang them all up until they are crushed.

Goat cheese is usually sold in logs, and it has a bright tangy flavor that cannot be replicated by a different cheese. Just try it...

A knife will not make a clean cut, it will get squished. Its ok, you can reform the medallions with you hands but move quickly because the heat from your hands will melt the cheese and make it sticky and hard to work with.

A tip - use plain (not minty) dental floss to create a clean cut in a chilled log of cheese.

Cut the medallions and just press the crushed nuts up and around all the sides and top of the cheese, when you life the cheese to transfer it to the salad, you can get the bottom coated as well.

A touch of sweet honey will bring out the sweet undertones in the earthy roasted vegetables and help provide a great counterpart to all the tanginess of the vinaigrette.

Let the medallions chill back up in the fridge while you combine the warm roasted veggies with the vinaigrette - you want to do this when the veggies are warm so they soak up the vinaigrette and really absorb all of the flavor.

This makes one heck of a great lunch or a start to a fabulous dinner.

Happy Eating!

Roasted Veggies with Shallot/Herb Vinaigrette and Nutty Goat Cheese (serves 2)

Roasted Vegetables
3 cups vegetable, cut into roughly the same size pieces 2
2 tablespoons olive or coconut oil
2 teaspoons salt
1 teaspoon ground pepper

Shallot/Herb Vinaigrette
3 tablespoons minced shallot
1 clove garlic, minces finely
1 tablespoon chopped parsley (fresh)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes (use more if you would like)
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
3 tablespoons rice vinegar (unseasoned)
2 teaspoons Dijon mustard
about 1/4 cup olive oil - you may need more depending on how well it is mixing together
** add herbs first, and then lemon, rice vinegar, mustard. Mix well. Slowly add olive oil and mix until everything is incorporated and mixed well.

Nutty Goat Cheese
2 - 1 oz medallions of goat cheese
about 1/4 cup of crushed, shelled pistachios
2 teaspoons honey - I always recommend raw honey when not heating it. All of the natural enzymes are still present.