Lunch: Vegetable Pesto Salad with Warm Goat Cheese Toasts

Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Vegetable Pesto Salad with Warm Goat Cheese Toasts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips
16 large fresh shiitake mushrooms, stems discarded
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons well-stirred refrigerated prepared basil pesto
1 (12-inch) baguette
8 ounces soft mild goat cheese
4 cups frisée or other mixed greens
2 teaspoons fresh lemon juice

Instructions

Preheat broiler.
Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.

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