Roasted Vegetables with Herbed Cheese and Gluten-Free Parmesan Crisps

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We continued to focus on plating and presentation and started to delve into the cuisine of France this week. Lots of heavy, rich and creamy foods. All delicious but very different from how I usually eat. I’m starting to worry the “culinary school 15″ may happen. We finish cooking each night at about 9pm and then start chowing down on all of our decadent creations. Lobster in a creamy sauce, nestled in a bed of rice pilaf, duck confit casserole with potatoes, gruyere and parmesan, filet mignon in a black truffle sauce with garlicky potatoes and green beans and peas with bacon…I. just. cant. stop. eating.

In a sea of all of those rich, yet tasty dishes, this one stood out as the one I should share with you (and the only one I should be eating regularly since bathing suit season IS just around the corner). I love vegetables. I haven’t come across one I don’t like. Roasting them adds incredible flavor and brings out their natural sweetness. Layering the vegetables makes them so pretty and this dish is a beautiful appetizer or side dish for entertaining. The herbed cheese adds just a little more flavor and a nice, creamy texture. The parmesan crisp on top is the perfect addition for garnish and flavor. You are basically taking something really simple, like roasted vegetables, and making them beautiful by layering them and paying attention to colors. Plating and presentation. See, I’m learning! I have to say, it does feel nice to present beautiful dishes that also taste great.

Foodie Friday: Roasted Vegetables with Herbed Cheese and Parmesan Crisps
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Recipe type: Appetizer, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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!

 

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