Roasted Vegetable Puree and Goat Cheese

From Master Sommelier Chuck Furuya, President of Fine Wine Imports, Oahu

Here is something nutritional that offers great flavor. Consider a dry Italian rosé wine with this dish.

  • 1 red bell pepper

Vinaigrette:

  • 1 tablespoon mustard
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 teaspoon horseradish
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped thyme
  • 1 teaspoon Worchestershire sauce
  • 1 tablespoon chili pepper water
  • 1 teaspoon soy sauce
  • 1 tablespoon minced sun-dried tomato

Vegetable Puree:

  • 1 celery stalk, chopped
  • 3 garlic cloves, chopped
  • 1 carrot, chopped
  • 1 tomato, chopped
  • 1/2 shallot, chopped
  • 4 mushrooms, chopped
  • 2 long eggplants, sliced
  • 1/3 onion, chopped
  • Olive oil
  • Salt and pepper

Other Ingredients:

  • French baguette
  • Puna goat cheese
  • Fresh basil, minced

Blacken red bell pepper on open flame. Then place in plastic bag for 5 minutes so it steams. Then peel off black skin. Cut in half lengthwise then into thin strips widthwise. Set aside.

Mix all vinaigrette ingredients in a bowl. Place half of the bell pepper in vinaigrette and marinate in refrigerator for a few hours.

Place the other half of the bell pepper in a pan. Add the vegetable puree ingredients, except olive oil, salt, and pepper. Baste vegetables lightly with olive oil, then roast in oven for 40 minutes at 425° F. Puree vegetables, adding salt and pepper to taste.

Cut baguette widthwise into 1/2-inch slices. On each slice layer 2 slices of the marinated bell pepper, a spoonful of pureed vegetables, a thin slice of Puna goat cheese, and some basil.

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