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Pan-Roasted Vegetable Goat Cheese Salad




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




Half sweet red pepper
1 small zucchini
2 tbsp (25 mL) extra-virgin olive oil
8 grape tomatoes
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) white balsamic vinegar or regular balsamic vinegar
1 clove garlic, minced
2 cups (500 mL) baby spinach
2 cups (500 mL) frisée lettuce
2 tbsp (25 mL) cold soft goat cheese, crumbled


Recipe



Cut red pepper into 3/4-inch (2 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut crosswise into 3/4-inch (2 cm) lengths.

In nonstick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat; sauté red pepper, zucchini, tomatoes and pinch each of the salt and pepper until browned and tender, about 4 minutes. (Make-ahead: Transfer to bowl; cover and set aside at room temperature for up to 2 hours.)

In large bowl, whisk together remaining oil, salt and pepper, balsamic vinegar and minced garlic. Add baby spinach and frisée lettuce; toss to coat. Divide between plates; top with vegetable mixture and crumbled goat cheese