Goat cheese and roasted veggies

Mediterranean · Salad · 35 min · Serves 4

Warm roasted vegetables tossed with tangy goat cheese and fresh greens—it's the kind of salad that actually satisfies, especially when you've got good olive oil and a few minutes to let the veggies caramelize. Families love it because it's flexible (use whatever's in season), looks impressive, and comes together quickly for weeknight dinner or weekend entertaining.

Ingredients

• 1 largezucchini
• 2bell peppers (red or yellow)
• 1 mediumred onion
• 1.5 cupscherry tomatoes
• 4 tbspolive oil
• 3garlic cloves, minced
• 6 ozfresh goat cheese, crumbled
• 5 cupsmixed salad greens or arugula
• 2 tbspfresh lemon juice
• 1 tspdried oregano
• to tastesalt and black pepper
• 2 tbspfresh basil or mint, chopped

Method

1. 1

   Preheat oven to 200°C (180°C fan / Gas 6).

2. 2

   Chop zucchini, bell peppers, and red onion into bite-sized chunks. Halve the cherry tomatoes. Toss everything on a baking sheet with 3 tbsp olive oil, minced garlic, oregano, salt, and pepper.

3. 3

   Roast vegetables for 25–30 minutes, stirring halfway through, until caramelized and tender at the edges.

   25–30 min

4. 4

   While vegetables roast, whisk together lemon juice with remaining 1 tbsp olive oil, salt, and pepper to make a simple dressing.

5. 5

   Toss salad greens with the lemon dressing and divide among serving bowls or plates.

6. 6

   Top greens with warm roasted vegetables, scatter goat cheese over everything, and finish with fresh basil or mint. Serve while vegetables are still warm.