Marinated Havarti and Roasted Veggies

Instructions

Marinated Havarti:

1. Combine the first six ingredients in a large bowl. Set aside 1/4 cup marinade. Add havarti to remaining marinade. Cover and refrigerate for at least 4 hours.

Roasted Veggies:

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Place Brussels sprouts and garlic on prepared pan. Drizzle with reserved marinade; toss to coat. Arrange vegetables in a single layer. Bake for 10 minutes. (Pan will be hot!) Add tomatoes and mushrooms; toss to coat. Arrange vegetables in a single layer. Bake for 10-15 minutes longer or until vegetables are tender. Cool completely on a wire rack.
3. Toss vegetables with marinated havarti mixture. Cover and refrigerate for at least 4 hours, tossing occasionally. Serve with toasts.