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Roasted Vegetables with Goat Cheese


Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 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)


  1. 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.

  2. 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.

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