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Roasted Vegetables with Goat Cheese




Source of Recipe


everyday food






Recipe Introduction


Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.





List of Ingredients



• 1 eggplant (1 lb), peeled and cut into 1" pieces
  
• 2 red or yellow bell peppers, cut into 1" pieces
  
• 1 red onion, halved and cut into 1" pieces
  
• 1 to 2 zucchini (12 oz each), halved lengthwise and cut into 1" pieces
  
• 4 T olive oil
  
• coarse salt and ground pepper
  
• 2 T fresh lemon juice
  
• 1 to 2 bunches arugula (8 oz), stems trimmed
  
• 1 cup crumbled goat cheese (4 oz)
  






Instructions



1. Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 T olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
   
2. In a large bowl, whisk together remaining olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
   






Final Comments


Serves 4