I’ll keep this brief. Very brief. Briefer than men’s briefs. Wait, is briefer a word? I’ll figure it out later because this is going to go on forever if we continue this line of conversation. I’ll be brutally honest with you. I don’t want to spend a lot of time with you tonight because I have the Kansas Michigan game to attend to. I am knee deep in March Madness, and I would like to point out that my bracket has more green on it than red. Point – Riley. Oh, and to make this weekend even more awesome (and lazier,) I have free HBO through Sunday. Girls season 2. It’s on.
Tonight’s dinner was quick and simple. I paired a rotisserie chicken with my Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette. Broiled zucchini, bell peppers, and Roma tomatoes are mixed with sweet red onion, crumbled goat cheese, and a drizzle of fresh balsamic thyme dressing. This dish is surprisingly pretty for something that was thrown together with such little thought or effort. I guess I got lucky. Anywho, enjoy.
- 4 large zucchini, cut into ½-inch thick slices
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 2 Roma tomatoes, each cut into thirds
- ¼ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 red onion, thinly sliced
- 8 ounces goat cheese
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped thyme leaves
- Preheat the broiler. Toss the zucchini, bell peppers, and tomatoes with 2 tablespoons of olive oil. Season with salt and pepper. Place under the broiler and cook for about 10 minutes, tossing once while cooking, until tender.
- Toss together the roasted vegetables and red onion in a serving dish. Crumble the goat cheese over the top.
- Whisk together the vinegar, thyme, and remaining 2 tablespoons of olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle the dressing over the roasted vegetables and serve.