Name: Quick Roasted Vegetables With Goat Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 red bell peppers, sliced 1 yellow bell pepper, sliced 1 orange bell pepper, sliced 1 large red onion, cut into wedges 1 medium zucchini, sliced into half-moons 1 bunch asparagus, trimmed 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon fresh thyme or rosemary (optional) 4 ounces goat cheese, crumbled 2 tablespoons chopped fresh parsley or basil

These Quick Roasted Vegetables With Goat Cheese are a colorful, vibrant way to bring flavor and freshness to your dinner table. Roasting draws out the natural sweetness of vegetables, giving them golden edges and a rich, caramelized flavor. Then, the creamy, tangy goat cheese melts slightly over the warmth of the veggies, creating an irresistible contrast in every bite.

Whether you’re serving these alongside grilled meat or making them the star of a vegetarian meal, this dish is as versatile as it is beautiful. It comes together quickly, yet feels elevated enough for entertaining. With a mix of seasonal vegetables, a simple olive oil drizzle, and a final scattering of fresh herbs and crumbled cheese, this is how to make vegetables feel special.

What Kind of Vegetables Should I Use?

You can customize this recipe based on what’s in season or what you have in your fridge. Bell peppers, red onions, zucchini, asparagus, and eggplant all roast well and bring color and texture. Try to mix different shapes and shades for visual appeal. Roasting them at a high heat helps them brown beautifully without getting soggy.

For a sturdier option, you could also toss in carrots or sweet potatoes cut thinly so they cook at the same pace.

Ingredients for the Quick Roasted Vegetables With Goat Cheese

Bell Peppers (Red, Yellow, Orange) – Sweet and crisp, these roast into a tender, slightly smoky base for the dish.

Red Onion – Adds a deep, savory edge with a hint of sweetness when caramelized.

Zucchini – Mild and juicy, it soaks up flavor and brings soft texture.

Asparagus – Adds crunch and a fresh, green bite that balances the richer vegetables.

Olive Oil – Essential for coating the vegetables so they roast evenly and don’t dry out.

Salt + Black Pepper – Simple seasoning that enhances the natural flavors of the veggies.

Fresh Thyme or Rosemary (optional) – Aromatic herbs take the flavor up a notch.

Goat Cheese – Creamy and tangy, it adds richness and contrast to the sweet roasted vegetables.

Fresh Parsley or Basil – Sprinkled on at the end for a pop of freshness and color.

How To Make the Quick Roasted Vegetables With Goat Cheese

Step 1: Prep and Preheat

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Wash and dry all vegetables thoroughly.

Step 2: Slice and Arrange

Cut the bell peppers into strips, red onion into wedges, zucchini into half-moons, and trim the asparagus. Try to keep the pieces fairly uniform so they roast evenly. Spread everything in a single layer on the sheet pan.

Step 3: Season Generously

Drizzle the vegetables with olive oil and toss with your hands or a spatula to coat. Sprinkle with salt, black pepper, and your choice of fresh thyme or rosemary. Give everything a light toss again.

Step 4: Roast Until Golden

Roast the vegetables for 20–25 minutes, turning once halfway through. You want them tender with slightly charred edges and vibrant color.

Step 5: Finish with Cheese and Herbs

Remove from the oven and immediately crumble goat cheese over the hot vegetables. Let it melt just slightly. Finish with chopped fresh parsley or basil and serve warm.

How to Serve and Store Quick Roasted Vegetables With Goat Cheese

These roasted vegetables are best served fresh out of the oven while the goat cheese is still warm and just beginning to melt. Pair them with grilled chicken, steak, or salmon, or toss them into a bowl of quinoa or pasta for a hearty vegetarian main. They’re also excellent tucked into wraps or layered over toast for a savory brunch option.

To store leftovers, let the vegetables cool completely and transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. Reheat in a hot skillet or briefly in the oven to revive the roasted texture – avoid microwaving if you want to keep the edges slightly crisp.

Frequently Asked Questions

What kind of goat cheese works best?

Use a creamy, mild goat cheese log. It’s easy to crumble and melts slightly from the residual heat of the vegetables. Flavored varieties like herbed or honey goat cheese can also add a twist.

Can I make this recipe ahead of time?

Yes! You can roast the vegetables a day ahead and store them in the fridge. Reheat in the oven at 400°F for about 10 minutes before adding the goat cheese and herbs.

Is this dish gluten-free?

Absolutely. All the ingredients used here are naturally gluten-free. Just double-check your goat cheese label if you’re sensitive.

What other vegetables can I use?

Mushrooms, cherry tomatoes, fennel, or even broccoli work beautifully. Just adjust cooking time for denser veggies.

Can I grill the vegetables instead?

Definitely! Toss them in olive oil and grill over medium-high heat until tender and charred, then top with goat cheese and herbs.

How do I make this vegan?

Swap the goat cheese for a vegan alternative like almond-based cheese or skip it and drizzle with a balsamic glaze for a burst of flavor.

Want More Vegetable Side Dish Ideas?

If you enjoyed these Quick Roasted Vegetables With Goat Cheese, you might want to explore more vibrant sides like these:

Sweet Honey Glazed Carrots for a touch of natural sweetness.
Grilled Peach and Honey Mustard Dressing when you’re craving something smoky and fruity.
Louisiana Remoulade Sauce to pair with roasted or grilled veggies.
Roasted Potatoes and Carrots for a classic, hearty option.
Easy Thai Red Curry Dumpling Soup if you want to turn veggies into a flavorful meal.

📌 Save this recipe to your Pinterest board for healthy sides or meatless meals so it’s always on hand when you need it.

And if you tried this recipe, let me know! Did you use rainbow carrots? Add a touch of chili oil for spice? I love seeing your creations and hearing how you make these recipes your own.

You can also find more easy dinner ideas and fresh inspiration over on my Pinterest: Life with Jam on Pinterest