Description
A vibrant and healthy recipe featuring a colorful medley of roasted vegetables topped with creamy goat cheese and fresh herbs. Perfect as a side dish or light meal, this quick roasted vegetables recipe combines bell peppers, red onion, zucchini, and asparagus, seasoned with olive oil, salt, pepper, and optional thyme or rosemary. Roasting brings out the natural sweetness of the vegetables, complemented by the tangy goat cheese and fresh parsley or basil.
Ingredients
Scale
Vegetables
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 1 bunch asparagus, trimmed
Seasoning & Garnish
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary (optional)
- 4 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables: Wash and dry all vegetables thoroughly to remove dirt and ensure even roasting.
- Slice Vegetables: Slice bell peppers into strips, cut the red onion into wedges, slice the zucchini into half-moons, and trim the asparagus ends.
- Arrange Vegetables: Spread all prepared vegetables on the lined sheet pan in a single layer to ensure they roast evenly.
- Season Vegetables: Drizzle olive oil over the vegetables and toss gently to coat them evenly. Season with salt, black pepper, and if using, sprinkle the fresh thyme or rosemary on top.
- Roast: Place the sheet pan in the preheated oven and roast the vegetables for 20–25 minutes, turning once halfway through cooking. Roast until the vegetables are tender and have developed a golden color.
- Add Goat Cheese: Remove the vegetables from the oven and immediately sprinkle the crumbled goat cheese evenly over the hot vegetables so it softens slightly.
- Garnish and Serve: Sprinkle chopped fresh parsley or basil on top for a fresh herbal finish before serving.
Notes
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
- Use parchment paper to prevent sticking and make cleanup easier.
- Turning the vegetables halfway ensures even roasting and caramelization.
- Serve warm as a side dish or toss with cooked grains for a heartier main dish.
- Fresh herbs can be varied based on preference; basil adds a sweeter note while parsley offers a fresh, bright flavor.
