Roasted Vegatables and Goats' Cheese Crostini

Amongst the many things that I avoided eating during pregnancy, the thing I hankered after most was a nice bit of goats' cheese. So imagine my delight when I stumbled upon the following goats' cheese recipe in Woman and Home magazine (how middle aged am I?!), featuring Tesco Everyday Value ingredients; cheap, quick and delicious!

Roasted Vegetables and Goats' Cheese Crostini

(Serves 4)

Ingredients

1 red onion cut into chunks
1 aubergine cut into chunks
1 courgette cut into chunks
1 tbsp olive oil
1tbsp of thyme leaves (I used chopped rosemary leaves instead as I didn't have thyme and it was just as tasty)
1tbsp capers (optional)
250g of cherry tomatoes
8 slices of garlic bread
150g goats' cheese sliced into 8
2tbsp of onion chutney
Balsamic vinegar
Crumbled walnuts (optional)

Method

1. Preheat the oven to gas mark 7

2. Place all the vegetables, except for the tomatoes, into a large roasting tin and toss with oil and thyme. Season well and place in the oven for 10 minutes.

3. After 10 minutes add the capers and tomatoes and cook for a further 10 minutes

4. Nestle the garlic bread slices amongst the vegetables and bake for 5 minutes

5. Top the garlic bread slices with the goats' cheese and grill until the cheese is soft and bubbling

6. Serve the garlic bread and goats' cheese on a bed of your roasted vegetables

7. Finish off by topping your goats' cheese with the onion chutney, a scattering of crumbled walnuts and a drizzle of balasamic vinegar

This recipe was delicious and really only took minutes to prepare; perfect when you don't have much time on your hands, which I certainly don't have these days. Perhaps not great for helping to eliminate the baby pouch, but hey who cares when dinner tastes this good!

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