Are you one of those people who thinks that roasted vegetables are only good for the cooler weather months?
Yeah, me? Not so much.
Which would be how this new recipe came about.
That and I had a zucchini languishing on my counter that had to get used.
So last night, when I was making dinner, I tossed the zucchini onto a baking sheet, along with a few tomatoes, some garlic, and an onion for good measure.
Once done, I added a can of chick peas.
And a few bits of crumbled goat cheese.
Because goat cheese, along with bacon and bourbon, makes everything better.
And man, deliciousness was mine.
And all mine, because this type of thing isn’t O’Malley kid-friendly.
Which is fine by me, because now I have tomorrow’s lunch all figured out.
Eat it alone.
Or stuffed into a pita pocket.
Or even smooshed on top of a sandwich as a topper of sorts.
It’s a perfect little, easy vegetarian dish that you can throw together and mix and match at will.
Mushy zucchini or not.
Roasted Vegetable and Goat Cheese Deliciousness
Recipe courtesy of Cate O’Malley
One zucchini, sliced and diced into bite size pieces
Two tomatoes, sliced and diced into bite size pieces
Two cloves of garlic, roughly chopped
One yellow onion, sliced into small pieces
Extra virgin olive oil
1 can of chick peas, drained and rinsed
2 oz goat cheese
Preheat oven to 425. On a baking sheet, mix together your zucchini, tomato, garlic, and onion. Drizzle with olive oil and mix to coat. Roast for about 25-30 minutes, or until vegetables start to get soft. Remove from oven and let cool slightly. Put vegetable mixture in a small bowl and add can of chick peas. Stir to combine. Add goat cheese. Fold gently. Eat up.Pin It