Roasted Veggie Recipe
Sautéed Spinach, Roasted Mushrooms, Roasted Green Bell Peppers, Roasted Onions, House-Made Olive-Artichoke Tapenade, Sun Dried Tomato, Fontina, Goat Cheese, Basil, Lemon-Cucumber Vinaigrette
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Ingredients
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Roasted Veggies and Toppings
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the mushrooms, green bell peppers, and onions with olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
- 2
Sauté the Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 3
Prepare the Tapenade
In a bowl, combine the chopped olives and artichokes. Mix well and set aside.
- 4
Make the Vinaigrette
In a small bowl, whisk together the lemon juice, diced cucumber, and a tablespoon of olive oil. Season with salt and pepper to taste.
- 5
Assemble the Dish
On a serving platter, layer the sautéed spinach, roasted veggies, sun-dried tomatoes, and top with fontina and goat cheese. Drizzle with the lemon-cucumber vinaigrette and sprinkle with fresh basil.