Pan-Roasted Vegetable and Goat Cheese Salad Pan-Roasted Vegetable and Goat Cheese Salad

Author: Canadian Living

Sautéeing vegetables gives the same effect as roasting but it's much easier and faster -- especially when you're cooking for only two. White balsamic vinegar is available in specialty stores and some supermarkets.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2004



Cut red pepper into 3/4-inch (2 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut crosswise into 3/4-inch (2 cm) lengths.

In nonstick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat; sautéed pepper, zucchini, tomatoes and pinch each of the salt and pepper until browned and tender, about 4 minutes. (Make-ahead: Transfer to bowl; cover and set aside at room temperature for up to 2 hours.)

In large bowl, whisk together remaining oil, salt and pepper, balsamic vinegar and minced garlic. Add baby spinach and frisée lettuce; toss to coat. Divide between plates; top with vegetable mixture and crumbled goat cheese.

Nutritional facts Per serving: about

  • Sodium 407 mg
  • Protein 6 g
  • Calories 223.0
  • Total fat 17 g
  • Cholesterol 7 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g


  • Iron 21.0
  • Folate 94.0
  • Calcium 11.0
  • Vitamin A 68.0
  • Vitamin C 138.0
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Pan-Roasted Vegetable and Goat Cheese Salad