Roasted Vegetables with Goat Cheese
(vegetarian, good source of fibre, nutrient dense)
Oven roasted courgette and bell peppers drizzled with olive oil and topped with tangy goat cheese.
This recipe is inspired by a classic dish from the south of France, Tian Provençal.
Prepared with fresh local vegetables, and topped with tangy goat cheese this dish is easy to prepare and perfect served along side grilled meat or fish.
The first time I had this dish was in France when my mother in law prepared it. I cannot even begin to tell you about the amazing food this woman prepares when we visit. It's basically food heaven!
I love this dish for so many reasons, but mostly because I have so many good memories eating it, and well.... the presentation is just beautiful! I always tell my kids "we eat with out eyes first" so food has to look good, smell good and taste amazing. This dish checks all the boxes!
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
ANY TIPS FOR MAKING ROASTED VEGETABLES WITH GOAT CHEESE?
You can make this recipe using other vegetables; aubergine, tomatoes, courgette, summer squash, bell peppers and onion all work super well in this dish. Choose your favourite combo and layer away! You could also just throw eveything in the dish bake if you're feeling less fussy, but part of what makes this dish so lovely is it's beautiful presentation.
HERE'S WHAT YOU'LL NEED...