Starters

Roasted Veggies with Brie

I had lunch at a swanky restaurant in Albany, NY and ordered Roasted vegetables with Brie as an appetizer

Man, was it good

I wanted to share the experience with my family, so I recreated this at home

With a few Simply Sundays! touches of course…

So here are the cast of characters… a wheel of brie, one zucchini, a red pepper and about 30-40 garlic cloves

And of course, olive oil, kosher salt and black pepper

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Let’s start with the garlic.  Pre-heat your oven to 375 degrees

I choose the pre-peeled garlic cloves from the grocery store for this recipe because I need to use so many at once.  Feel free to peel your own, it’ll just take some time

Put the garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil.  Cover tightly with foil

Place in oven for about 30 minutes…

Next up is the zucchini

Slice into rounds and put into a pan that has been heating with a few swirls of olive oil & sprinkle with a pinch of kosher salt.   They’re going to be here for a while, so let’s move on to the other ingredients

Simply slice the brie wheel into long strips and set aside

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Now let’s roast the red pepper.  This is easily done on the grill, but just as easy to do inside on your gas stove or oven – click the link below for the easy tutorial

Show me how to Roast Bell Peppers

 The goal is to soften the meat of the pepper and char the skin so it has that smoky flavor.  keep in mind, you don’t want to burn the pepper… think “slow roasting”

Now slice up the roasted pepper and put to the side to wait for plating

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The zucchini has been cooking in the pan over medium heat for about 10-12 minutes

Give them a good flip with a spatula… look at that carmelization that’s starting to happen here.  We’re looking for all of the zucchini rounds to cook down so they are soft and nicely browned – about another 10 minutes

Let’s check on the roasted garlic

The smell is amazing… nutty and garlicky at the same time.  Roasting the garlic totally mellows the bite it has when raw

It’s ready when the cloves are soft enough to pierce with a knife – about 30-40 minutes

I could probably just eat this with a spoon.  I just might…

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Last step, is to slice up your baguette and lightly frizzle with olive oil on a sheet pan.  Your oven should already be hot, so only about 5-7 minutes will do

Now for the assembly… place your roasted red pepper strips in an oven proof pan – I like to use cast iron

Add in the roasted garlic & the zucchini in neat piles – saving some space for the brie

I like to stack the brie like a fan – it looks pretty and melts evenly

Sprinkle the veggies and brie with kosher salt, black pepper and finely chopped fresh rosemary.  The rosemary really adds a nice dimension to the roasted flavors

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Place the whole pan in the oven for about 5 minutes… just until the brie starts to get all melty… mmm. I’m sure melty isn’t a proper word, but you know what I mean

Serve immediately with the toasted baguette

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It makes a nice presentation to place the pan right on a cutting board table side – just forewarn everyone that it’s HOT!

This elegant appetizer tastes as good as it looks!

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Enjoy!

Simply Sundays! ~ Roasted Veggies with Brie

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 wheel of brie

1 medium zucchini, cut into rounds

Roasted red pepper

30-40 garlic cloves, roasted

olive oil, kosher salt and black pepper

Finely chopped fresh rosemary

Baguette for serving

Directions

Pre-heat your oven to 375 degrees

Put peeled garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil.  Cover tightly with foil & bake for about 30 minutes

Slice zucchini into rounds and put into a pan that has been heating over medium heat with a few swirls of olive oil and a pinch of kosher salt.  Cook for about 10-12 minutes & give them a flip with a spatula and cook down about another 10 minutes

Slice the brie wheel & roasted red pepper into long strips, set aside, finely chop 2 tablespoons fresh rosemary

Cut the baguette and lightly toast on a sheet pan.  Your oven should already be hot, so only about 5-7 minutes will do

Assemble roasted red pepper strips, roasted garlic & zucchini in separate piles in an oven proof pan; stack the brie like a fan.  Sprinkle the veggies and brie with kosher salt and finely chopped fresh rosemary

Place the whole pan in the oven for about 5 minutes… until the brie starts to melt; serve with toasted baguette

Tools used to make this recipe

Lodge L10SK3ASHH41B Cast Iron Skillet, Pre-Seasoned, 12-inch

© Simply Sundays 2017
All rights reserved

3 comments on “Roasted Veggies with Brie

  1. ReneePell

    This was so good I feel like you need to change the name!!! Roasted veggies and brie just doesn’t cut it! I made this as a light meal for our anniversary with some red wine and my husband couldn’t get enough of it! Then I took the leftovers and added it to a frittata in the morning!

    The veggies no longer taste like veggies when they are roasted the flavor is so mild and the cast iron skillet made it cook to perfection. Loved it!

  2. Renee Pell

    This was so easy, so incredible I am just blown away! Sometimes I have to make recipes two or three times before I feel good about them. This was perfect the first time! I added the leftovers to my frittata in the morning and it was phenomenal! Definitely. An appetizer to wow your guests!

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