Vegetable Pesto Salad with Warm Goat Cheese Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Carbohydrate 56 g(19%)
- Cholesterol 27 mg(9%)
- Fat 26 g(39%)
- Fiber 8 g(31%)
- Protein 24 g(48%)
- Saturated Fat 10 g(51%)
- Sodium 984 mg(41%)
- Calories 539
Preparation Preheat broiler. Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on. Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes. Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.
Preparation Preheat broiler. Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on. Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes. Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.
