Roasted Vegetables with Goat Cheese

(vegetarian, good source of fibre, nutrient dense)

Roasted Vegetables with Goat Cheese: A Provençal Delight

Indulge in the vibrant flavors of the Mediterranean with this elegant Roasted Vegetables with Goat Cheese recipe. Inspired by the classic Tian Provençal from the South of France, this dish combines the natural sweetness of fresh vegetables with the tangy creaminess of goat cheese for a dish that's as beautiful as it is delicious.

Why You'll Love It

This recipe is a feast for the senses—its stunning presentation, aromatic appeal, and balanced flavor profile make it a crowd-pleaser for any occasion.

Whether paired with grilled meats or enjoyed as a stand-alone dish, it’s a testament to the timeless simplicity of French cuisine. Plus, it’s quick to prepare, adaptable to what’s in season, and perfect for showcasing your market-fresh produce.

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.

Tips for Perfect Roasted Vegetables with Goat Cheese

Experiment with Vegetables: Don’t limit yourself to courgettes and peppers! Try layering aubergine, tomatoes, onions, or summer squash for a variety of flavors and textures.

Presentation Matters: For an eye-catching dish, arrange your vegetables in overlapping rows. Alternatively, toss everything together for a rustic, casual approach.

Cheese Choices: While soft goat cheese adds a distinctive tang, creamy feta or even a dollop of ricotta can also work beautifully.

Extra Flavor Boost: Sprinkle fresh herbs like thyme, rosemary, or basil over the vegetables before roasting for an aromatic touch.

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Keely Fraser, PhD
Registered Dietitian

Roasted Vegetables with Goat Cheese

This versatile dish pairs wonderfully with roasted chicken, grilled salmon, or a crusty artisan baguette. For a vegetarian feast, serve it with a hearty grain like quinoa or farro.

Recipe Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Difficulty: Super easy

INGREDIENTS

3 tablespoons (45 mL) extra virgin olive oil, plus more if needed
2 medium courgettes, thinly sliced
2 red bell peppers, sliced into strips
150 g soft goat cheese or feta, crumbled
1/4 teaspoon sea salt
Freshly cracked black pepper, to taste

INSTRUCTIONS

Preheat the Oven
Preheat your oven to 350°F (180°C, Gas Mark 4).

Prepare the Baking Dish
Lightly grease a medium-sized baking dish with a drizzle of olive oil, spreading it evenly with your fingers or a pastry brush.

Slice and Arrange the Vegetables
Wash and slice the courgettes and peppers. Arrange them in the baking dish in rows, alternating the colors for a visually appealing pattern. If time is tight, simply toss the vegetables together for a more rustic look.

Season and Drizzle
Sprinkle the vegetables with sea salt and cracked black pepper. Drizzle generously with olive oil, ensuring even coverage.

Add the Goat Cheese
Crumble the goat cheese over the top of the vegetables, allowing it to melt and mingle with the juices during roasting.

Roast to Perfection
Place the dish in the oven and bake for 25–30 minutes, or until the vegetables are tender and slightly caramelized, and the cheese is golden in spots.

Serve and Savour
Remove from the oven and let cool slightly before serving. Enjoy this vibrant dish as a side, or make it the star of your meal.