Description
A colorful and flavorful medley of roasted bell peppers, onions, zucchini, and asparagus finished with creamy goat cheese and fresh herbs. This side dish is easy to prepare, packed with nutrients, and perfect for any meal—whether it’s a weeknight dinner or part of a holiday spread.
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
Instructions
1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2. Wash and dry all vegetables thoroughly.
3. Slice bell peppers into strips, red onion into wedges, zucchini into half-moons, and trim asparagus.
4. Spread vegetables on the sheet pan in a single layer.
5. Drizzle with olive oil and toss to coat. Season with salt, pepper, and optional herbs.
6. Roast for 20–25 minutes, turning once halfway through, until vegetables are tender and golden.
7. Remove from the oven and immediately top with crumbled goat cheese.
8. Sprinkle with chopped fresh herbs before serving.
Notes
For best results, cut vegetables into similar-sized pieces for even roasting.
To make ahead, roast vegetables a day in advance and reheat before serving with cheese.
Don’t overcrowd the pan—use two pans if needed to ensure crisp edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous portion
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg