Reviews Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Back to Roasted Vegetables with Goat Cheese All Reviews for Roasted Vegetables with Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Vegetables with Goat Cheese Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 1 eggplant (1 pound), peeled and cut into 1-inch pieces 2 red or yellow bell peppers, cut into 1-inch pieces 1 red onion, halved and cut into 1-inch pieces 1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces 4 tablespoons olive oil Coarse salt and ground pepper 2 tablespoons freshly squeezed lemon juice 1 to 2 bunches arugula (8 ounces), stems trimmed 1 cup crumbled goat cheese (4 ounces)
Gallery Roasted Vegetables with Goat Cheese
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Gallery
Roasted Vegetables with Goat Cheese
Roasted Vegetables with Goat Cheese
Roasted Vegetables with Goat Cheese
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 4
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 eggplant (1 pound), peeled and cut into 1-inch pieces 2 red or yellow bell peppers, cut into 1-inch pieces 1 red onion, halved and cut into 1-inch pieces 1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces 4 tablespoons olive oil Coarse salt and ground pepper 2 tablespoons freshly squeezed lemon juice 1 to 2 bunches arugula (8 ounces), stems trimmed 1 cup crumbled goat cheese (4 ounces)
Directions
Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons 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.
In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
All Reviews for Roasted Vegetables with Goat Cheese
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Vegetables with Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest