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Roasted Vegetable Salad with Whipped Herb Goat Cheese
Ingredients
- 1/4 cup olive oil more if needed
- 1 large eggplant cut into 1/2" dice (with ends removed)
- 2 sweet potatoes peeled and diced
- 1 small red onion cut into wedges, layers removed
- 1 cup cherry tomatoes
- 2 medium zucchini halved and cut into 1/2" thick slices
- 3 small yellow squash halved and cut into 1/2" thick slices
- 3 ruby beets peeled and cut into 3/4" pieces
- Salt and pepper
Whipped Herb Goat Cheese
- 6 ounces goat cheese softened (I recommend using the log not crumbled)
- 1 tablespoon fresh herbs I used oregano, parsley, rosemary
- 2 tablespoons whole milk
Instructions
- Preheat oven to 425 degrees.
- In a large bowl toss the vegetables with olive oil and season with salt & pepper. Transfer to rimmed baking sheets. Don't overcrowd so you will probably need two.
- Roast vegetables until tender, about 20-25 minutes.
- Combine the goat cheese, herbs and milk in food processor. Whip for 30-45 seconds until smooth. Transfer to small bowl until ready to use.
- Add all vegetables to a serving platter and top with a dollop of goat cheese.
Notes
Feel free to substitute any vegetables to your liking.
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