Vegetable Stack with Blue Cheese


Another vegetarian dish I made up from what I have in the fridge!I made a jar of char-grilled red capsicum and caramelised red onions last week, which lasts in your fridge for a couple of weeks. It means that you can save time when cooking and it is a great addition to other dishes.
I highly recommend preserving vegetables like this so that you can quickly grab from the fridge and make something up when you are in hurry or don’t have many ingredients in the fridge.
I always have some kind of pickles and kimchi in my fridge, never run out of it! Also it is fun to make them.
Tonight I just needed to cook some eggplant and zucchini in the pan and stack up all the vegetables in beautiful layers:) I try to have as many colours of vegetables as I can on my plate. It is good for you and looks pretty too.
As a treat, I also put some gorgonzola cheese on top. When I tried blue cheese for the first time, I was in a shock why people consume this moldy cheese which both looks and smells horrible. Seriously it smells like old socks >.< After some courageous attempts and my taste buds have developed over years, now I’m so enjoying this distinctive flavour of blue cheese and it is one of my favorite cheese. Especially French and English ones, so yummy! A good combination is blue cheese with a slice of pear, caramelised onion and walnut wrapped in prosciutto. Juste delicieux!



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