Roasted veggies can be enjoyed in so many ways, from a simple but delicious side dish to a main course served over pasta or rice. When zucchini and tomatoes are at their peak during the summer months, there is nothing better than roasting a big batch and putting it to use all week long. Here, I decided to take some of the leftover roasted veggies and reinvented them to be served as a light lunch or a stunning appetizer. I mean, who wouldn’t love to spoon a big dollop of this on top of a sturdy cracker or crisp bread?
I think this recipe is just perfect (I’m biased), but here are a few variations on the recipe:
~ If you’re not a fan of artichokes, try hearts of palm instead (packed in water), mushroom caps or sliced bell peppers
~ Replace the goat cheese with feta cheese
~ Not a fan of dill? Try chopped Italian parsley!
~ If you would rather not turn your oven on this summer, you can also grill the veggies. For the tomatoes, I would sauté in a skillet until they begin to pop.
The trick to this recipe is using vegetables that will all cook at the same rate. For example, adding sweet potatoes to the roasting pan will take longer to cook through than zucchini, which is much softer and more delicate. Also, use really good quality extra virgin olive oil so the flavor really shines through.
Roasted Vegetables with Goat Cheese & Dill
- 2 medium zucchini, ends trimmed off and cut into rounds about 1/4 inch thick
- 1 15-ounce can quartered artichokes packed in water (not marinated artichokes) and drained well
- 1 pint of cherry or grape tomatoes
- Fresh Greek oregano, minced
- Extra virgin olive oil, plus more for drizzling
- Sea salt and freshly ground black pepper
- Goat cheese
- Minced fresh dill
- Crackers or bread for serving, if desired
- Step 1 Arrange veggies on a sheet pan lined with parchment paper. Set your oven to 375 convection (if you don’t have a convection setting, set your oven to 400 degrees).
- Step 2 Sprinkle the salt, pepper and chopped oregano on the veggies.
- Step 3 Drizzle with a good quality extra virgin olive oil until well coated but not swimming in oil.
- Step 4 Using clean hands, toss the veggies on the sheet pan so they are all coated.
- Step 5 Roast until the tomatoes have burst and the veggies are softened (but not mushy) and nicely browned.
- Step 6 Be sure to spread your veggies in a single layer so they cook evenly. Don’t overcrowd the sheet pan.
- Step 7 Enjoy as is or to turn leftovers into a delicious lunch or appetizer, preheat the oven to 350 convection.
- Step 8 Spoon the veggies into a small crock or shallow roasting dish. Crumble your favorite goat cheese on top.
- Step 9 Bake for about 7 minutes or until goat cheese is soft and slightly browned. Remove from the oven and drizzle with extra virgin olive oil and lots of freshly chopped dill. Serve on crackers, crisp bread or toast!