The Pioneer Woman Tasty Kitchen
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Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

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Level: Easy

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Description

Roasted vegetables and crumbled goat cheese tossed with balsamic-thyme vinaigrette.

Ingredients

  • 4 whole Large Zucchini, Cut Into 1/2-inch Thick Slices
  • 1 whole Red Bell Pepper, Sliced Into 1/2-inch Thick Strips
  • 1 whole Yellow Bell Pepper, Sliced Into 1/2-inch Thick Strips
  • 2 whole Roma Tomatoes, Each Cut In Thirds
  • ¼ cups Extra Virgin Olive Oil, Divided
  • 1 teaspoon Kosher Salt, Divided
  • ½ teaspoons Freshly Ground Black Pepper, Divided
  • 1 whole Red Onion, Thinly Sliced
  • 8 ounces, weight Goat Cheese
  • 3 Tablespoons Balsamic Vinegar
  • 2 teaspoons Chopped Thyme Leaves

Preparation

1. Preheat the broiler. Toss the zucchini, bell peppers, and tomatoes with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place under the broiler and cook for about 10 minutes, tossing once while cooking, until tender.

2. Toss together the roasted vegetables and red onion in a serving dish. Crumble the goat cheese over the top.

3. Whisk together the vinegar, thyme, and remaining 2 tablespoons of olive oil in a small bowl. Season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste. Drizzle over the roasted vegetables and serve.

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