Roasted Fall Vegetables In Cheddar Crust

More from this source
Eating Well
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

3 tablespoons ice water

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 leeks, white and light green parts only, coarsely chopped and rinsed

1/2 cup cornmeal

1/2 cup thinly sliced red onion

1 tablespoon sherry vinegar

2 tablespoons extra-virgin olive oil

3 tablespoons canola or extra-virgin olive oil

1/2 cup crumbled goat cheese Crust

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried


2 small or 1 large fennel bulb, cored and thinly sliced lengthwise

1 cup shredded reduced-fat Cheddar cheese

1 1/4 cups white whole-wheat flour, (see Ingredient Note)

1 head garlic

1/3 cup black olive tapenade, (see Ingredient Note)

4 tablespoons cold unsalted butter, cut into small pieces

1 pound small broccoli florets, or Brussels sprouts, trimmed and cut in half

You might also like

Roasted Apple And Aged White Cheddar Soup
Closet Cooking
Roasted Corn Pudding In Acorn Squash Recipe
101 Cookbooks
Roasted Butternut Squash & Brie Mac & Cheese Wi...
Farmgirl Gourmet
Chipotle Roasted Pumpkin, Mushroom And Kale Que...
Closet Cooking
Easy Roasted Cheddar-Y Cauliflower
Sarah's Cucina Bella
Roast Carrot And Spinach Tart
Great British Chefs
Grilled Cheddar Sandwich With Roasted Pear And...
Big Girls Small Kitchen
Pistachio And Cranberry Veggie Roast
Great British Chefs
Horseradish Cheese Grits With Confetti Of Roast...
Tofu Scramble With Roasted Red Potatoes
Arctic Garden Studio