Ingredients with Measurements:
- 1 small Robiola della Val Bormida cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Arrange the sliced vegetables on the baking sheet.
4. Drizzle olive oil over the vegetables and sprinkle with minced garlic, salt, and pepper.
5. Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned.
6. Remove the vegetables from the oven and let them cool for a few minutes.
7. Cut the Robiola della Val Bormida cheese into small pieces and place them on top of the roasted vegetables.
8. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 12g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Robiola della Val Bormida.
- You can use any combination of vegetables that you like.
Variations:
- You can add fresh herbs like thyme or rosemary to the roasted vegetables for extra flavor.
- You can serve this dish with crusty bread or crackers.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- You can add a drizzle of balsamic vinegar to the roasted vegetables for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted vegetables and cheese on a platter for a rustic presentation.
Garnishes:
- Garnish with fresh herbs like parsley or basil.
Pairings:
- This dish pairs well with a light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or a side of roasted potatoes.
Troubleshooting advice:
- If the cheese isn't melting, you can broil the dish for a few minutes to help it melt.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and roasting.
Food history:
- Robiola della Val Bormida is a soft cheese made from cow's milk and is named after the Val Bormida region in Italy.
Flavor profiles:
- This dish has a creamy and savory flavor from the melted cheese and roasted vegetables.
Serving suggestions:
- Serve this dish as a main course or as a side dish to grilled meats or fish.
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Region: Italian