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Pan Roasted Vegetables
Balsamic Vinegar
Baby Arugula
Goat Cheese
, crumbled
Olive Oil
Salt & Black Pepper

Roasted Vegetable and Goat Cheese Salad

Total time: 15 min
Servings: 2
  • 2 c. Pan Roasted Vegetables
  • 2 tbsp. Balsamic Vinegar
  • 2 c. Baby Arugula
  • 1/4 c. Goat Cheese, crumbled
  • 1 tbsp. Olive Oil
  • 1/8 tsp. Salt & Black Pepper
  • Put the roasted vegetables in a medium bowl. Add the balsamic and toss to coat. Let the vegetables marinate for 10 minutes.
  • Add the arugula to the bowl and stir using a set of tongs. Plate the salad, top with the goat cheese, drizzle with the olive oil, and season with salt and pepper.
Prep Recipes 1

Pan Roasted Vegetables 🌐

Total time: 45 min
Servings: 2 c.
Equipment: Oven
  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Orange Sweet Potatoes, diced
  • 1 tbsp. Olive Oil
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15–20 minutes longer, until they're tender.