Pan-roasted potato and goat cheese bake can be made in advance for a weekday meal or for a pretty buffet table side.
This bake offers up colour, flavour and ease appeal by
"roasting" the vegetables in a skillet. This not only is great
out of the oven but also perfect served up at room temperature.
 
2 tbsp (25 mL) extra virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, chopped
4 round Ontario potatoes, chopped
2 small zucchini, thinly sliced
1 red pepper, chopped
1 tbsp (15 mL) chopped fresh    thyme
3 tbsp (45 mL) balsamic vinegar
1/2 tsp (2 mL) each salt and pep   per, divided
1 pkg (4 oz /125 g) goat cheese
5 eggs
1 cup (250 mL) half and half    cream
In large skillet, heat oil over medium heat. Cook shallots and garlic 3 minutes or until softened. Add potatoes and stir to coat. Cover and cook, stirring occasionally, about 15 minutes or until tender. Increase heat to medium high and add zucchini, red pepper and thyme and cook about four minutes or until golden. Remove from heat and add vinegar and half each of the salt and pepper. Let cool slightly.
Spread vegetables in shallow six-cup (1.5-L) greased casserole
dish. Crumble goat cheese over vegetables. In bowl, whisk
together, eggs, cream and remaining salt and pepper. Pour over
vegetable mixture and bake in 350°F (180°C) oven about 45
minutes or until knife inserted in centre comes out clean.
Makes six main servings or eight side dish servings.
Individual Option: Use eight one-cup (250-mL) ramekins/small
casserole dishes and reduce baking time to about 30
minutes.
Potatoes are Ontario's largest fresh vegetable crop. Two hundred farms across Ontario grow potatoes, with an annual acreage of 43,000 acres and a farm gate value of $80 million. The harvest season began in early August and continues into October.  There are more than 30 potato varieties grown in Ontario.
About one-third of potatoes harvested this year will be sent
direct to market. The remaining two-thirds will be put into
storage in temperature-controlled facilities for sale
throughout the year. Potatoes are unique in their ability to be
stored.
Scientists say Canada's long summer days produce seed potatoes
with more energy and vigor than its southern counterparts,
resulting in even crop development, higher yield and superior
grades. This effect is termed "Northern Vigour."
Source:
www.OntarioPotatoes.ca
