Goat Cheese Vegetable Medley

I have a thing for cupcakes and all sweets in general. But I also have a thing for vegetables, especially vegetable medleys as I like to call them. Some people may have a hard time calling a plateful of vegetables “dinner,” but this particular recipes makes one filling meal with such a variety of flavors that I don’t miss a thing. It proved itself to my three times last week and it’s safe to say I’ll be eating it a couple more times this week too. Hey, that’s what local farmers markets will do to you! 

Top it off with a Morning Star Spicy Black Bean Burger drizzled with ketchup (salsa would be ideal, but I didn’t have any) for a little more substance if you need it. Tortilla chips and salsa would also pair well with this (very similar to my Veggie Nachos). 
Recently I have been struggling to be satisfied trying to keep a semi-vegetarian diet, but this dinner reassured me that I don’t need meat in my life to enjoy a flavorful meal. 

Goat Cheese Vegetable Medley
Makes 1 serving 
Ingredients:
1-2 tablespoon butter or margarine 
1/2 cup diced sweet potato
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped zucchini
1 cup spring mix greens
2 tablespoons water
1/4 teaspoon chili powder
1/8 teaspoon cumin
Salt and pepper to taste
1/4 cup goat cheese crumbles
Directions:
1. Heat 1 tablespoon of butter/margarine in large skillet over medium heat. Once butter is melted, add sweet potato chunks. Let sit for about a minute, then flip with spatula. Add 2 tablespoons of water and cover skillet with lid. Let cook for about 3-4 minutes. Remove lid and stir around sweet potato chunks. 
2. Add pepper, onion and zucchini to skillet. Stir all veggies together and add second tablespoon of butter. Toss all veggies to coat with butter as it melts. Let cook about 1-2 more minutes.
3. Add mixed greens and continue to gently toss all veggies. Add seasonings and about half of the goat cheese while stirring. 
4. Remove from heat and pour onto plate. Top with remaining goat cheese.
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