Roasted Veggie Recipe
Guess who's back!! Mushroom Duxelle base, roasted onion, roasted red pepper, grilled zucchini, mozzarella, goat cheese and balsamic drizzle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Cheese
Method
Preparation and Roasting
Prepare the Mushroom Duxelle
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the finely chopped mushrooms and cook until they are soft and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Set aside.
Roast the Vegetables
Preheat the oven to 200°C (400°F). Toss the sliced onion, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
Assemble the Dish
In a baking dish, spread the mushroom duxelle evenly on the bottom. Layer the roasted onions, red peppers, and zucchini over the duxelle. Sprinkle the shredded mozzarella and crumbled goat cheese on top.
Drizzle and Bake
Drizzle balsamic vinegar over the assembled veggies and cheese. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve
Remove from the oven, let it cool for a few minutes, and serve warm.