Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

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.

Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

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.

Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette

Roasted Zucchini and Goat Cheese with Balsamic-Thyme Vinaigrette
 
Prep time
Cook time
Total time
 
Roasted vegetables and crumbled goat cheese tossed with balsamic-thyme vinaigrette.
Author:
Yield: Serves 4 to 6
Ingredients
  • 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
Directions
  1. 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.
  2. Toss together the roasted vegetables and red onion in a serving dish. Crumble the goat cheese over the top.
  3. 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.

 

Comments

  1. Carolyn says

    From all of your previous blogs, you have said you are a student. How have you learned to cook all of the wonderful dishes if you are so young?

    • Riley says

      Hi Carolyn!

      I’ve been cooking basically since I could reach the counter! I spend a lot of time cooking with my grandma and she taught me a lot of what I know. Other than that, I spend most of my free time playing around in the kitchen.

      Thanks so much for the compliment. I’m glad you enjoy these recipes!

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