1large eggplantcut into 1/2" dice (with ends removed)
2sweet potatoespeeled and diced
1small red onioncut into wedges, layers removed
1cupcherry tomatoes
2medium zucchinihalved and cut into 1/2" thick slices
3small yellow squashhalved and cut into 1/2" thick slices
3ruby beetspeeled and cut into 3/4" pieces
Salt and pepper
Whipped Herb Goat Cheese
6ouncesgoat cheesesoftened (I recommend using the log not crumbled)
1tablespoonfresh herbsI used oregano, parsley, rosemary
2tablespoonswhole 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.