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Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette
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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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