Farmers markets and home gardens are overflowing with summer veggie abundance and this recipe for Roasted Summer Veggies with Goat Cheese will solve that delicious problem.
Adapted from recipe by Karen Phillips
1 eggplant, peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 large red onion, halved and cut into 1-inch pieces
1 to 2 zucchini, halved lengthwise and cut into 1-inch pieces
2 sprigs fresh thyme
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 tablespoons lemon juice
8 ounces (1 to 2 bunches) arugula, chopped
1 cup crumbled goat cheese (feta also works well)
Salt and pepper to taste
Preheat oven to 425 degrees. In a large bowl, toss vegetables, garlic, and thyme with 3 tablespoons of olive oil. Season with salt and pepper. Transfer to a rimmed baking sheet and roast, turning vegetables occasionally, until the vegetables are tender and browned. Remove from oven and let cool.
In a large bowl, whisk together 1 tablespoon of olive oil and 2 tablespoons of lemon juice; season to taste with salt and pepper. Add roasted vegetables and arugula and toss well.
Sprinkle with 1 cup of crumbled goat cheese and serve.
Image: Emily Barney via flickr