Vegetable platter with goat cheese

For lunch we had leftovers from our evening meal in Antwerp: blanquette de veau, beef carbonnade and I cooked up some green beans to go with it. It was a heavy meal, and filling, and we could probably have skipped dinner quite happily.

We didn't. But we kept it light. A vegetable platter with tomato vinegar butter and baked goat cheese.

The goat's cheese is easy: buy the ready sliced rounds, put them on a baking tray and bake at 180C for about 10 minutes till they start browning. At the same time I put in a platter of cherry tomatoes drizzled with oil.

While they baked, I steamed some vegetables of choice: in this case, asparagus and courgettes.

While they steamed, I melted three tablespoons butter in a small pan, and when that was a nutty brown colour, stirred in a tablespoon of tomato vinegar. You could use a champagne or herb vinegar too, or even plain lemon juice. I also fried a couple of mushrooms.

All the vegetables went onto a plate with the cheese, and then I drizzled the butter over them. Delicious!