Photo of Roasted vegetables with herbed cheese by WW

Roasted vegetables with herbed cheese

5
5
3
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Vegetables become sweeter when roasted and the soft cheese topping will slowly melt to create a creamy sauce.

Ingredients

97% fat-free cottage cheese

250 g

pumpkin

500 g, (Japanese), peeled, thinly sliced

red capsicum

2 medium, thickly sliced

olive oil

2 tbs

mushrooms

250 g, quartered

asparagus

2 bunch(es), trimmed

lemon zest

1 tsp

fresh basil

2 tbs

fresh chives

2 tbs, finely chopped

tomato(es)

2 large, (roma), finely chopped

balsamic vinegar

1 tbs

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line two baking trays with baking paper.
  2. Place the pumpkin and capsicum on one of the prepared trays. Drizzle with 2 teaspoons of the oil. Season with salt and freshly ground black pepper. Bake for 15–20 minutes or until browned and tender.
  3. Place the mushrooms and asparagus on the second prepared tray. Drizzle with 2 teaspoons of the oil. Season with salt and freshly ground black pepper. Bake, with the pumpkin, for 8–10 minutes or until just tender.
  4. Meanwhile, combine the cheese, rind, basil and half the chives in a small bowl. Season with salt and freshly ground black pepper. Combine the tomatoes, vinegar, remaining chives and remaining oil in a separate bowl.
  5. Layer the roasted vegetables and cheese mixture on serving plates and top with the tomato salsa. Serve.

Notes

Japanese pumpkin (sometimes called kent) is characterized by it sweet dark orange flesh and green skin mottled with creamy patches.

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