Roasted vegetables with herbed cheese
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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