Feature Article:

Pleasures of Soup
Often our diets change during the cold weather. More hot foods then cold sandwiches grace the dinner table. Our schedules do not slow down so we seek out hardy, quick to prepare meals. Making a pot of soup is a perfect solution for a healthy,...
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Roasted Vegetable and Goat Cheese Salad

Additional Reading

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 www.maille.com

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