Roasted Veg with Boursin Spread

 

Serves: 6

Preparation: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

 

Credit for this recipe goes to Author Sammy Montgoms​

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Roasted veg with herbs served on a bed of creamy Boursin and topped with crunchy breadcrumbs, parsley and garlic - served with crusty bread.

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Roast cherry tomatoes, zucchini and aubergine with olive oil, garlic powder, onion powder, dried basil and oregano, seasoning and olive oil. Half teaspoons Roast 45-50 mins

Mix Boursin cheese with greek yogurt, mix, spread on serving platter and pile with roasted veg.   

In the oil and juices, pan roast sliced 3 cloves garlic, together with a cup of roughly rubbed fresh white breadcrumbs with small chunks of crust intact, 2-3 mins and pour on top of veg and finally sprinkle chopped parsley

and serve with baguette or hot crusty rolls.

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Make day before and store separately, assemble 1-2 hours before serving. Refrigerate for 3 days.

 

 

Utensils

 

• Deep container for the Boursin cream with lid

• Hand held blender

• Chopping board and sharp knife

• Bowl for vegetable discards

• Large roasting dish

• Large frying pan and spatula

 

 

Ingredients:

 

• 400g cherry tomatoes

• One large aubergine. sliced and cubed

• 2 x courgettes, quartered lengthwise and cubed

• Sea salt

• Freshly ground black pepper

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 3-4 tablespoons olive oil

 

For the Boursin Cream: 

150g pack of Boursin cream cheese

3-4 tablespoons of Greek style plain yogurt

 

Topping:

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• Toasted fresh white Bread crumbs

• 3-4 cloves garlic, sliced or minced

• Freshly chopped parsley

• Large knob butter

• 2-3 tablespoons olive oil

Method

 

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1. For the Roasted Veg:  Pre heat oven to 180C.
    

2. Take a large roasting pan and arrange cherry tomatoes, chopped aubergines and chopped courgettes in three rows.
    

3. Sprinkle the seasoning and herbs and drizzle olive oil over the vegetables and bake in the oven for 45 minutes.    After 30 minutes of cooking, it is advisable to cover with a layer of foil to stop veg from drying out.
    

4. Remove from the oven, allow to cool and transfer to a dish and cover.   If preparing the day before, store the veg in the fridge.
    

5. For the Boursin Cream:  Spoon some yogurt into a deep container, add the cheese and then using a hand held blender, whizz this into a cream, otherwise, beat the ingredients together in a large bowl, cover and refrigerate until ready to serve.
    

6.  For the Topping: Take a large frying pan, drizzled with olive oil and a knob of butter.  
    

7. Add some roughly blitzed white breadcrumbs, minced or sliced garlic and fry gently until golden brown.   Just before serving, you can add the chopped parsley, mix well.
    

8. To Serve:  Spread portions of the cream either on to individual plates or one large serving platter, top with the roasted veg and then add the garlic breadcrumb topping as a final touch.  This can now be served with warm crusty bread or baguette.​