This week’s meal was a little splurgy, but I’m okay with doing that once in a while. I treated myself to an incredible crusty loaf of ciabatta and a log of deliciously tangy goat cheese this week (warning: that’s what happens when you go shopping hungry). Let me just tell you, those two things together make me a very happy camper. Add in a medley of roasted vegetables to make this Roasted Vegetable Toast and I’m in heaven.
What did I do with these two amazing ingredients? I made a delicious toast topped with a drizzle of homemade balsamic, a few crumbles of tangy goat cheese, and a pile of earthy roasted vegetables. It’s simple, but full of complex flavors that I absolutely love.
If you’re not into toast (it’s the hottest new food trend, didn’t you know?) you can just make this is sandwich form by adding a second slice of bread. You can also do a pasta version by stirring the roasted vegetables, vinaigrette, and goat cheese crumbles into cooked pasta (ditalini would be nice). I’ll also offer some ingredient alternatives for those who can’t be as splurgy at the moment. We can make it work!
Roasted Vegetable Toast
Roasted Vegetable Toast is the perfect light supper for summer with a medley of vegetables, tangy vinaigrette, and creamy goat cheese.
- 1 small eggplant $1.91
- 8 oz mushrooms $2.19
- 1 medium zucchini $0.81
- 1 red bell pepper $1.69
- 2 carrots $0.27
- 2 Tbsp olive oil $0.32
- Salt and Pepper $0.10
- 1 clove garlic $0.08
- 2 Tbsp balsamic vinegar $0.40
- 2 Tbsp Dijon mustard $0.24
- 2 Tbsp canola oil $0.04
- 2 Tbsp olive oil $0.32
- 1/2 tsp honey $0.02
- Salt and pepper to taste $0.05
- 1 loaf ciabatta or French bread $2.99
- 4 oz goat cheese (chèvre) $2.54
Preheat the oven to 400 degrees. Dice the eggplant into small cubes. Slice the zucchini into quarter rounds and the red bell pepper into thin strips. Peel the carrot then slice on a bias into very thin rounds. Cut the mushrooms into quarters.
Prepare two baking sheets by lining with foil and coating lightly with non-stick spray. Divide the chopped vegetables between the two baking sheets. Drizzle one tablespoon of olive oil over each baking sheet, then season liberally with salt and pepper. Toss the vegetables by hand to distribute the oil, salt, and pepper. Roast the vegetables in the preheated oven for about 45 minutes, or until soft and slightly browned on the edges.
While the vegetables are roasting, prepare the vinaigrette. Mince the clove of garlic and whisk it together with the balsamic vinegar, Dijon, canola oil, olive oil, and honey until smooth. Add salt and freshly cracked pepper to taste (I used about 1/4 tsp salt and 10 cranks of a pepper mill).
Slice the loaf of bread into at least 8 one-inch slices. Toast lightly in a toaster or in a dry skillet over medium heat. Drizzle a spoonful of balsamic vinaigrette over each piece. Crumble the goat cheese and add a light sprinkle (1/2 oz. or less) to each piece.
When the vegetables are finished roasting, pile them onto the prepared toasts. Use any leftover vinaigrette to drizzle over top.
To cut down on costs, make your own ciabatta bread using this recipe. You can use store bought balsamic vinaigrette if preferred. Goat cheese is generally less expensive if a bigger portion is purchased. Leftover goat cheese freezes fairly well. Alternately, you can buy a smoked cheese, like smoked mozzarella or gruyere, thinly slice, and lay it over the vegetables. Return the topped toasts to the oven for a few minutes to melt the cheese.
Roasted Vegetable Toast
Step by Step Photos
You can use just about any mix of vegetables, but I like to make sure I have a good rainbow of color. I used one small eggplant, an 8oz. container of mushrooms, a medium zucchini, red bell pepper, and two carrots (I always seem to have a few carrots in my fridge).
Chop the vegetables into fairly small pieces to help them roast faster. Although I went for a variety of shapes, I tried to keep a fairly even size so they’d cook consistently. Remember, harder vegetables, like carrots and other root vegetables, take much longer to roast, so I cut those extra thin.
Prepare two baking sheets so that the vegetables won’t be piled too deep. Cover each baking sheet with foil, then give it a quick spritz of non-stick spray. Divide the vegetables between the two baking sheets, then drizzle each one with one tablespoon of olive oil. Season liberally with salt and pepper. Use your hands to toss the vegetables and distribute the oil, salt, and pepper. It’s okay if the oil doesn’t completely coat each piece. Roast the vegetables for about 45 minutes, or until they’re soft and slightly browned on the edges, but still moist.
While the vegetables are roasting, make the balsamic vinaigrette. Mince the clove of garlic and add it to a bowl along with 2 Tbsp balsamic vinegar, 2 Tbsp Dijon mustard, 2 Tbsp canola oil, 2 Tbsp olive oil, and some salt and pepper (you can wait to add the pepper after it’s stirred, if you’d like). I used about 1/4 tsp salt and a good 10 cranks of the pepper mill.
Whisk the ingredients together until smooth. The Dijon acts as an emulsifier and keeps the oil and vinegar suspended into a smooth mixture. Yay. Let that sit till the vegetables are done. That will also give the flavors time to infuse. You can use a store bought balsamic vinaigrette here, especially if you already have some in your fridge for salads.
This ciabatta was on sale (still a hefty $2.99) and I could resist… don’t go shopping when you’re hungry! If I had planned ahead properly, I would have made my own ciabatta and shaved a LOT off the price of this recipe. Learn from my mistakes, friends. Slice your ciabatta into one inch slices then toast lightly in a toaster or in a dry skillet. If you want to be extra indulgent, you can brush them with a little olive oil first, but I feel like I splurged enough as it is.
Drizzle a little of the vinaigrette over each slice of bread, then add a few crumbles of goat cheese. To keep the cheese portions under control, I first broke off a chunk that was about 4 oz. (or about 1/3 of the log that I purchased) and crumbled that into a bowl. Since I only used 1/3 of my log, I tested a small portion of the remainder to see if it would freeze well. It did! It was nearly perfect after thawing. Maybe slightly more crumbly, but barely noticeable. I can NOT let any of that delicious goat cheese go to waste.
Finally, once the vegetables are soft, pile them high onto the toast. The warm vegetables slightly melt the goat cheese and the whole thing is just soooo divine!
If goat cheese is out of your budget, a smoked cheese would also pair well with the roasted vegetables. You can thinly slice it and lay it over top, then pop them back in the oven for a few minutes to melt the cheese. Mmmm.