Name: Quick Roasted Vegetables With Goat Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 medium zucchini, sliced into rounds; 2 carrots, peeled and sliced; 1 red onion, cut into wedges; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and black pepper to taste; 4 oz goat cheese, crumbled; Fresh thyme (optional, for garnish)

When you want a side dish that’s as colorful as it is flavorful, these Quick Roasted Vegetables With Goat Cheese deliver every time. Roasting brings out the natural sweetness in veggies like bell peppers, zucchini, and carrots, while tangy goat cheese adds a creamy finish that melts ever so slightly into the warm medley.

Perfect for busy weeknights, dinner parties, or meal prepping ahead, this veggie dish is a versatile favorite. It’s low-fuss but high in taste, with a rustic elegance that pairs beautifully with proteins or stands strong on its own. Add it to grain bowls or serve it over toast — it’s as flexible as it is delicious.

What Kind of Vegetables Work Best for Roasting?

For the best texture and flavor, use firm vegetables that can withstand high heat without turning mushy. Think root vegetables like carrots and parsnips, cruciferous options like broccoli and cauliflower, and softer veggies like bell peppers and zucchini. You can mix and match according to what’s in season or already in your fridge.

Ingredients for the Quick Roasted Vegetables With Goat Cheese

1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium zucchini, sliced into rounds
2 carrots, peeled and sliced
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
4 oz goat cheese, crumbled
Fresh thyme (optional, for garnish)

Quick Roasted Vegetables With Goat Cheese (1)

How To Make the Quick Roasted Vegetables With Goat Cheese

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Toss the Veggies

Place all the sliced vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss until everything is well-coated.

Step 3: Roast to Perfection

Spread the veggies evenly on the prepared baking sheet. Roast for 20-25 minutes, or until tender with slightly crisped edges. Stir once halfway through for even cooking.

Step 4: Add Goat Cheese

Once out of the oven, immediately sprinkle the warm vegetables with crumbled goat cheese. Let it soften and melt just a bit before serving.

Step 5: Garnish and Serve

Top with fresh thyme if desired. Serve warm as a side or as the star of a grain bowl.

How to Serve and Store These Veggies

These roasted vegetables are incredibly adaptable. Serve them as a hearty side next to grilled chicken or salmon, toss them into pasta, or spoon them over creamy polenta. They also work beautifully atop crusty sourdough as an open-faced veggie tartine.

To store, allow the vegetables to cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to 4 days. Reheat in a skillet over medium heat or pop them into the oven to bring back that crisped edge.

Frequently Asked Questions

How do I keep the vegetables from getting soggy?

Make sure to roast at high heat and avoid overcrowding the baking sheet. Spread them in a single layer for best results.

Can I use other cheeses?

Absolutely! Feta, parmesan shavings, or even blue cheese can all add a unique twist.

Is this recipe suitable for meal prep?

Yes! It keeps well in the fridge and tastes great warm or cold, making it ideal for lunches or dinner sides.

Can I freeze these roasted vegetables?

While you can freeze them, the texture may become softer upon reheating. For best results, enjoy fresh or refrigerated.

What herbs go well with this recipe?

Besides oregano and thyme, rosemary, basil, or even dill can work beautifully depending on the veggies you choose.

Want More Vegetable Side Dish Ideas?

If you’re a fan of this colorful, cheesy veggie combo, you might also love:

Oven Roasted Root Vegetables for a hearty fall favorite.
Cheesy Ranch Oven Roasted Potatoes with crisp edges and creamy centers.
Giant Zucchini Parmesan if you’re craving a veggie-forward main.
Healthy Sausage Veggie Skillet for a complete one-pan meal.
Fresh Pickled Cucumber Salad when you want something chilled and tangy.

📌 Save this recipe to your Pinterest veggie board so you can revisit it whenever a quick, colorful side dish is on your mind.

And I’d love to hear how yours turned out! Did you stick with the goat cheese or try a twist? Maybe added sweet potatoes or red chili flakes?

Let’s swap ideas and tips in the comments — your version might inspire someone else!

Explore more daily recipes at Nina Dishes on Pinterest

Quick Roasted Vegetables With Goat Cheese

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A vibrant and easy-to-make side dish, Quick Roasted Vegetables With Goat Cheese combines caramelized vegetables with creamy, tangy crumbles of goat cheese. It’s ready in under 30 minutes, perfect for busy weeknights or make-ahead meal prep.

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

2. Place all the sliced vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss until everything is well-coated.

3. Spread the veggies evenly on the prepared baking sheet. Roast for 20-25 minutes, or until tender with slightly crisped edges. Stir once halfway through for even cooking.

4. Once out of the oven, immediately sprinkle the warm vegetables with crumbled goat cheese. Let it soften and melt just a bit before serving.

5. Top with fresh thyme if desired. Serve warm as a side or as the star of a grain bowl.