ROASTED VEGETABLES WITH GOAT CHEESE

Roasted Vegetables with Goat Cheese image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 9

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

Steps:

Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g