Foodie Friday: Roasted Vegetables with Herbed Cheese and Parmesan Crisps
Recipe type: Appetizer, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 yellow squash, sliced
  • 2 green squash, sliced
  • 1 eggplant, sliced
  • 8 campari tomatoes, sliced
  • olive oil, for drizzling
  • salt and pepper to taste
  • 1 package Boursin garlic and herb cheese (you can sub a flavored goat cheese or make your own flavored goat cheese with minced chives and garlic)
  • shredded parmesan cheese
  1. Heat oven to 425 degrees
  2. Toss the squash together with olive oil, season with salt and pepper and place on a parchment-lined tray (I used a half-sheet pan but you can use any cookie tray)
  3. Lay the eggplant and tomatoes on another tray (or 2, if needed) and drizzle with olive oil, salt and pepper
  4. Roast all of the vegetables until cooked through and some of the edges are just beginning to brown
  5. Remove from the oven and allow to cool to room temperature
  6. Lower the oven temperature to 350 degrees
  7. Place rounded teaspoonfuls of parmesan cheese on a parchment or silpat lined tray
  8. Bake in the oven for 6-10 minutes or until lightly browned. Remove and allow to cool and harden (about 20 minutes).
  9. Using any small round container (at school we used aluminum tins and at home I used a mini-springform pan) start layering your vegetables, spreading as much cheese as you want in-between each layer (I used about 1 teaspoon).
  10. You can start with any vegetable you like but you must end with the tomato
  11. When you have layered all of them, place a plate over the top and flip it over so the tomatoes are on the plate.
  12. Add a dollop of cheese on top, place a parmesan crisp into the cheese and garnish with any additional vegetables or micro-greens, if you have them, to add some color.
  13. Serve and enjoy!
Recipe by Jackie Ourman at