Roasted Vegetable Bowl with Fried Eggs and Goat Cheese
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasted Vegetables
  • 1 (2 pound) butternut squash, peeled, seeded, cut into ½ inch cubes
  • 1 head of broccoli, cut into florets
  • 1 cup cherry or grape tomatoes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • ground black pepper to taste
  • 1 tsp dried thyme
For Serving
  • extra virgin olive oil
  • 4 large eggs
  • 2 cups hot, cooked grains of your choice
  • 4 ounces of fresh goat cheese, crumbled
  • balsamic vinegar or Balsamic Glaze (found on page 198 of the book)
Roasted Vegetables
  1. Preheat oven to 400F.
  2. On large rimmed baking sheet, toss together all roasted vegetable ingredients.
  3. Roast for 40-45 minutes
Fry the Eggs
  1. Immediately before serving, add a splash of olive oil to a large non-stick skillet
  2. Fry until desired level of cooked
To Serve
  1. To bowls, add a bed of grains, top with roasted vegetables, egg and cheese.
  2. Drizzle with balsamic vinegar
  3. Serve
The Roasted Vegetables can be made up to three days in advance.
You can substitute seasonal vegetables.
Starchy vegetables, which take longer to cook, should be cut smaller, while the quick cooking veggies should be kept chunkier.
Recipe by Food Bloggers of Canada at