ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER

ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE AND FRESH VEGETABLES PLATTER

ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER

I think you are really going to love this platter. I cut up beets and carrots in slices of just under ½ inch thick, and roasted them in a 425 degrees oven for 25 to 30 minutes, turning them at the halfway mark. I did the same with the eggplant, but the slices were almost 1 inch thick, and I roasted them for 12 minutes on each side. When roasting I do not add any oil or any seasoning to the vegetables. Five minutes before serving I added some goat cheese to the roasted beets and eggplant so that the cheese will warm up and melt a little.

I combined my roasted vegetables with blanched kale and beet greens and added fresh celery and avocado. I find that I need the flavour of fresh vegetables in my combinations! I thought that I was going to miss some type of grain to fill my appetite, but I must say that I was pretty satisfied when I finished it!
As always I find that adding olive oil and apple cider or balsamic vinegar give the finishing touch of flavour to my lunches.

Bon Appétit!

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NORTH ATLANTIC LOBSTER SALAD PLATE

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NORTH ATLANTIC LOBSTER SALAD PLATE

As I had leftover lobster from last night’s dinner, I decided to incorporate it into my daily vegetable platter. Due to the strong flavor of the lobster, I placed it in a little bowl so as not to have my vegetables permeated with the seafood flavor. I prepared my plate with tomatoes, fennel, yellow pepper, asparagus, avocado, steamed beet-greens and sliced marinated garlic. I also added some leftover Italian-mix frozen vegetables from last night’s dinner. The olive oil and apple cider vinegar was added to the lobster as well. I noticed that the marinated garlic gave the dish an interesting kick.
Bon Appétit!