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Add a photoThis can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.
Ingredients
- 2 zucchinis, quartered
- 2 yellow squash, quartered
- 2 red peppers, halved
- 1/2 red onion, halved
- ¼ cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons Goat cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon bsalmic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Pre-heat oven to 450 degrees.
- Place zucchinis, squash, red peppers and red onion into a large Ziploc bag. In a small bowl mix olive oil, salt, pepper and garlic powder. Mix with a fork until combined then pour into bag. Seal the bag, squeezing out as much air as possible, and massage the oil and spices into the vegetables.
- Place vegetables cut side down on a cookie sheet and place into the pre-heated oven. Roast for 10 minutes, remove zucchini and yellow squash, return the other vegetables to oven for another 10 minutes. When done, place red peppers in a Ziploc bag and put in the fridge until cooled. Place the other veggies in a bowl and allow to cool on the counter.
- To make the dressing, in a small bowl add the Goat cheese, olive oil, vinegar, salt and pepper. Whisk with fork until completely combined.
- When the red peppers are cooled peel the skin off and roughly chop and add to the bowl with the rest of the vegetables.
- Add the dressing to the bowl and mix thoroughly. I recommend making this at least an hour before serving and as much as 8 hours before.
- You can definitely make this the night before. Roast the veggies and cut them and keep them in a separate bowl. Also make the dressing but donât mix it with vegetables. The next day all you have to do is mix everything about an hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 197 | 78% |
| Total Fat 22.32g | 28% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 624mg | 26% |
| Potassium 622mg | 18% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.64g | 4% |
| Protein 4.35g | 7% |
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