Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

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.