Oven Roasted Vegetables With Crumbled Goats Cheese, Thyme and Pa

"Great for the family but pretty enough for a dinner party too. The tart cheese balances well with the sweet roasted veg."
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:




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

Questions & Replies

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  1. 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!!
  2. 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!


Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
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