Wednesday, February 17, 2010

Tiered Roasted Vegetables Layered with Herbed Goat Cheese


7 Plum Tomatoes, sliced into ¼ inch pieces
2 ½ lbs Zucchini, sliced into ¼ inch pieces
3 lbs Eggplant, sliced into ¼ inch pieces
Olive oil
1 Cup Goat Cheese
1/4 Cup Fresh Parsley Leaves
2 Tbs Fresh Dill
2 Tbs Fresh Oregano
¼ Tsp Garlic Powder
1/8 tsp Cayenne Pepper
¼ tsp Paprika
Salt
Pepper

Pre-heat oven to 375º

1. Place tomato, zucchini, and eggplant slices onto ungreased sheet trays. Brush both sides with olive oil, sprinkle with salt and pepper. (Eggplant slices will require more oil then the tomato or zucchini slices)

2. Roast vegetables for 15 minutes. Remove trays and using a spatula, turn vegetables over. Roast for an additional 15 minutes.

3. In a food processor, combine goat cheese, parsley, dill, oregano, garlic, cayenne pepper and paprika. Pulse until smooth. Season with salt and pepper and return the cheese mixture to the refrigerator until ready to use.

4. Once the vegetables have cooled, stack vegetables with 1 tsp of the goat cheese mixture between layers

5. Finish with a final layer of goat cheese and top with a parmesan crisp.


For the Parmesan Crisps:
8oz Shredded Parmesan Cheese (good quality)

Pre-heat oven to 375º

Cover baking sheet with parchment paper or silpat. Mound rounded tablespoons of cheese two inches apart. Bake for 10-12 minutes, until golden brown.

Remove crisps from the oven and cool for 1 minute. As soon as the crisps are cool enough to touch, work quickly to remove them from the tray and wrap them over the handle of a wooden spoon. Cool completely before removing the spoon. Store in an air tight containe

(makes 10-12 towers)