Oven Roasted Vegetables With Crumbled Goats Cheese, Thyme and Pa

Total Time
Prep 10 mins
Cook 40 mins

Great for the family but pretty enough for a dinner party too. The tart cheese balances well with the sweet roasted veg.


  1. preheat oven to 180C/350°F.
  2. Put the pepper, aubergine and onion in a roasting tray in a single layer.
  3. lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
  4. drizzle with the olive oil and toss to coat.
  5. Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
  6. crumble over goats cheese and parsley and serve.
Most Helpful

This was delicious!! The goat cheese worked really well. I also cooked it longer (40 mins) and peeled the garlic cloves first. It turned out perfectly. Thanks!!

Kat B. January 27, 2014

Cherry blossom is right, the very sweet vegetables balance well with the cheese. I added an extra yellow squash I had in the fridge to add to the color. I really liked the way the thyme leaves from the sprigs (I added about 6) combined with the vegetables. The garlic flavor was apparent but not overpowering. If you are a big fan of garlic you might want to peel the cloves first. I liked this better than my BF, who says he's not a big fan of roasted veggies? Go figure. I'm reviewing this though, so I rate it as well. My only other comment would be that I cooked for about 40 minutes and felt it needed at least that long. Thanks!

Kumquat the Cat's friend October 08, 2006