Roasted Veggies, Pt. 2
John tops an arugula salad with a flavorful mix of roasted veggies and goat cheese.
Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Goat cheese is a smart choice for cheese lovers. It's lower in fat than most cow's-milk cheeses and is a good source of calcium and protein.