Roasted Rainbow Vegetable and Goat Cheese Salad with Balsamic Glaze
This roasted rainbow vegetable and goat cheese salad with balsamic glaze is a delicious and easy way to get your daily dose of vegetables. The vegetables are roasted until tender and slightly browned, and then topped with crumbled goat cheese, balsamic glaze, and fresh herbs. The combination of flavors and textures is simply irresistible.
I first came up with this recipe when I was looking for a way to use up some leftover vegetables. I had a bunch of carrots, bell peppers, and zucchini that were starting to go bad, so I decided to roast them and see what happened. The results were so delicious that I've been making this salad ever since. The key to this salad is roasting the vegetables until they are tender and slightly browned. This brings out their natural sweetness and caramelizes them slightly. The balsamic glaze adds a touch of acidity and sweetness, and the goat cheese adds a creamy richness. The fresh herbs brighten up the salad and add a touch of freshness. This salad is a great way to get your daily dose of vegetables. It's also a delicious and easy way to impress your friends and family.
Roasted Rainbow Vegetable and Goat Cheese Salad with Balsamic Glaze Roasted Rainbow Vegetable and Goat Cheese Salad with Balsamic Glaze Roasted Rainbow Vegetable and Goat Cheese Salad with Balsamic Glaze Roasted Rainbow Vegetable and Goat Cheese Salad with Balsamic Glaze
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 pound rainbow vegetables, such as carrots, bell peppers, and zucchini, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounces goat cheese, crumbled
  • 1/4 cup balsamic glaze
  • 1/4 cup chopped fresh herbs, such as basil, oregano, or thyme
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the vegetables with the olive oil, salt, and pepper in a large bowl.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
  5. Transfer the vegetables to a serving bowl and let cool slightly.
  6. Top the vegetables with the goat cheese, balsamic glaze, and fresh herbs.
  7. Serve immediately.
Why It Works
  • Roasting the vegetables brings out their natural sweetness and caramelizes them slightly.
  • The balsamic glaze adds a touch of acidity and sweetness.
  • The goat cheese adds a creamy richness.
  • The fresh herbs brighten up the salad and add a touch of freshness.