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Roasted Vegetable and Goat Cheese Salad

from: News Canada

1 onion

1 yellow pepper

1 red pepper

1 eggplant

1 zucchini

6 green onions

12 asparagus

12 cherry tomatoes

6 tbsp Maille Balsamic Vinegar of Modena

4 tbsp olive oil

1 tbsp Maille A l'Ancienne (wholegrain) Mustard

1 tbsp fresh oregano, chopped

1 cup goat cheese, cut into small pieces

Salt and black pepper (to taste)

Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges. For marinade, whisk Maille Balsamic Vinegar of Modena, olive oil, Maille A l'Ancienne Mustard and oregano to blend; season with salt and pepper.

Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness.

Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.

Here's a trick: replace Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar. Recipe developed by Marc de Canck, chef and owner of La Chronique Restaurant (Montreal, Quebec). For additional recipes, please visit

- News Canada

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.


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