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Roasted Vegetable Stack with Goat Cheese Hot Honey and Crunchy Walnuts

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A beautiful and flavorful stack of roasted vegetables, creamy goat cheese, spicy hot honey, and crunchy walnuts.

Ingredients

Scale
  • For the Roasted Vegetables:
  • 1 large eggplant, sliced into 1/2 inch rounds
  • 2 large zucchini, sliced into 1/2 inch rounds
  • 2 large red bell peppers, seeded and quartered
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • For the Goat Cheese Spread:
  • 4 oz goat cheese, softened
  • 2 tbsp cream cheese
  • 1 tbsp honey
  • For the Hot Honey:
  • 1/4 cup honey
  • 1 tsp red pepper flakes
  • For the Crunchy Walnuts:
  • 1/2 cup walnuts, chopped
  • 1 tbsp butter
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss eggplant, zucchini, and bell pepper slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
  3. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  4. In a small bowl, combine goat cheese, cream cheese, and honey until smooth. Set aside.
  5. In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes. Let cool and steep.
  6. In a small skillet, melt butter over medium heat. Add walnuts and cook, stirring frequently, until golden and fragrant. Season with salt. Set aside.
  7. To assemble stacks: Place one slice of roasted eggplant on a plate. Spread with goat cheese mixture. Top with a slice of zucchini and then a piece of roasted bell pepper. Repeat layers, ending with a bell pepper.
  8. Drizzle stacks with hot honey and sprinkle with crunchy walnuts. Serve immediately.

Nutrition

Find it online: https://cheerychop.com/roasted-vegetable-stack-recipe/