Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers

3 cups mixed salad greens

10 garlic cloves, peeled

1/2 cup sharp cheddar cheese, shavings

Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.

Individual Roasted Veggie Ramekins

4 small flan dishes

4 small red skin potatoes, sliced

8 cremini mushrooms, sliced

1 large carrot, sliced

1 white onion, sliced

1 cup cherry tomatoes

1/4 cup freshly grated mozzarella

2 garlic cloves, crushed

Handful of fresh parsley

Extra virgin olive oil

Sea salt and black pepper

Pre heat oven to 400 F

Cut cherry tomatoes into quarters. Drizzle olive oil on the flan dishes and arrange veggies in a single layer (refer to picture). Scatter onion, garlic, and parsley over the top. Drizzle olive oil over the top. Season with sea salt and black pepper. Cover and bake for 20 minutes, remove cover and bake a further 10 minutes or until veggies are cooked and starting to get crispy. Scatter fresh mozzarella over the top.

Serve hot.