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1
Pre-heat oven to 450 degrees.
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2
Place zucchinis, squash, red peppers and red onion into a large Ziploc bag.
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3
In a small bowl mix olive oil, salt, pepper and garlic powder.
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4
Mix with a fork until combined then pour into bag.
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5
Seal the bag, squeezing out as much air as possible, and massage the oil and spices into the vegetables.
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6
Place vegetables cut side down on a cookie sheet and place into the pre-heated oven.
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7
Roast for 10 minutes, remove zucchini and yellow squash, return the other vegetables to oven for another 10 minutes.
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8
When done, place red peppers in a Ziploc bag and put in the fridge until cooled.
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9
Place the other veggies in a bowl and allow to cool on the counter.
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10
To make the dressing, in a small bowl add the Goat cheese, olive oil, vinegar, salt and pepper.
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11
Whisk with fork until completely combined.
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12
When the red peppers are cooled peel the skin off and roughly chop and add to the bowl with the rest of the vegetables.
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13
Add the dressing to the bowl and mix thoroughly.
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14
I recommend making this at least an hour before serving and as much as 8 hours before.
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15
You can definitely make this the night before.
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16
Roast the veggies and cut them and keep them in a separate bowl.
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17
Also make the dressing but donat mix it with vegetables.
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18
The next day all you have to do is mix everything about an hour before serving.
