Description
Quick Roasted Vegetables With Goat Cheese is a delightful medley of roasted veggies topped with creamy goat cheese, perfect for any occasion.
Ingredients
Scale
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, halved lengthwise and sliced
- 1 bunch of asparagus, trimmed
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper to taste
- 3 oz goat cheese, crumbled
- Optional: balsamic glaze or lemon zest for finishing
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry all your selected vegetables. Slice the red and yellow bell peppers into strips, halve the zucchini lengthwise before slicing, and slice the onion into thin pieces. Trim the tough edges of the asparagus.
- In a large mixing bowl, combine all your prepared vegetables. Drizzle with olive oil, sprinkle the garlic powder, thyme, salt, and pepper over the top. Toss everything until well coated.
- Spread the seasoned vegetables in a single layer on a large sheet pan. Avoid overcrowding the pan.
- Roast in the oven for about 20-25 minutes, flipping halfway through.
- Once out of the oven, sprinkle crumbled goat cheese on top while still warm.
- Consider drizzling with balsamic glaze or lemon zest before serving.
- Enjoy warm or chilled as a refreshing side dish.
Notes
Cut all veggies to a similar size for even cooking and better texture. Use two baking sheets if necessary to allow proper roasting.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
Nutrition
- Calories: Approximately 155 per serving
- Sodium: 200 mg
- Protein: 4 g