Description
This Herb Roasted Vegetables with Goat Cheese recipe features a medley of colorful vegetables tossed in a tangy red and balsamic vinegar dressing, infused with dried herbs and garlic powder, then roasted to perfection to bring out their natural sweetness. Finished with crumbled creamy goat cheese and a balsamic vinegar drizzle, this dish is a vibrant, flavorful, and healthy side perfect for any meal.
Ingredients
Scale
Vinegar and Dressing
- 1 tbsp red wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp balsamic vinegar (for finishing drizzle)
- 1/4 cup olive oil (extra virgin for best flavor)
- 1 tsp Dijon mustard (adds subtle tang and helps emulsify)
Herbs and Seasoning
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- kosher salt to taste
- black pepper to taste (freshly ground preferred)
Vegetables
- 2 sweet bell peppers (cut into 1-inch chunks)
- 2 zucchini (cut into 1/2-inch half-moons)
- 1 lb asparagus stalks (trimmed, about 2-inch pieces)
- 1 small onion (cut into wedges, about 1-inch pieces)
- 2 yellow squash (cut into 1/2-inch half-moons)
Cheese
- 4 oz goat cheese (crumbled, adds creamy tang)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to roast the vegetables evenly and develop a nice caramelization.
- Prepare Dressing: In a large bowl, whisk together the red wine vinegar, 2 tablespoons of balsamic vinegar, olive oil, Dijon mustard, dried basil, dried oregano, garlic powder, kosher salt, and freshly ground black pepper until well emulsified.
- Toss Vegetables: Add the cut sweet bell peppers, zucchini, asparagus, onion, and yellow squash to the bowl with the dressing. Toss everything thoroughly to coat all the vegetables evenly with the herb vinaigrette.
- Roast Vegetables: Spread the coated vegetables in a single layer on a large baking sheet. Place the baking sheet in the oven and roast for about 10 minutes, stirring halfway through, until vegetables are tender-crisp and slightly browned around the edges.
- Add Cheese and Drizzle: Remove the vegetables from the oven and transfer them to a serving dish. Immediately crumble the goat cheese over the warm vegetables and drizzle with the remaining 2 tablespoons of balsamic vinegar for an extra burst of flavor.
- Serve: Serve the herb roasted vegetables warm or at room temperature as a delightful side dish or a light vegetarian main course.
Notes
- For best flavor, use extra virgin olive oil and freshly ground black pepper.
- You can customize the vegetables according to seasonality or preference; cherry tomatoes or mushrooms would be a delicious addition.
- If you prefer a more intense roasted flavor, extend roasting time by 5 minutes but watch closely to avoid burning.
- This dish pairs wonderfully with grilled meats or as a hearty vegetarian entrée served with crusty bread.
- To make it vegan, omit the goat cheese or substitute with a vegan cheese alternative.
