Roasted Vegetable Salad With Goat Cheese Recipe

Name: Roasted Vegetable Salad With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red peppers, deseeded, cut into quarters lengthways; 2 None yellow peppers, deseeded, cut into quarters lengthways; 1/2 tsp cajun spice; 8 tbsp olive oil; 2 None courgettes, halved lengthways, cut in 3cm pieces; 1/2 tsp sambal oelek; 100 g sun-blush tomatoes, halved; 100 g black olives; 2 sprigs thyme, leaves picked and chopped, plus extra leaves to garnish; 2 tbsp pine nuts; 200 g goats' cheese; 2 tbsp runny honey; 1 small baguette, torn into pieces

Servings: persons

2 None red peppers, deseeded, cut into quarters lengthways
2 None yellow peppers, deseeded, cut into quarters lengthways
1/2 tsp cajun spice
8 tbsp olive oil
2 None courgettes, halved lengthways, cut in 3cm pieces
1/2 tsp sambal oelek
100 g sun-blush tomatoes, halved
100 g black olives
2 sprigs thyme, leaves picked and chopped, plus extra leaves to garnish
2 tbsp pine nuts
200 g goats' cheese
2 tbsp runny honey
1 small baguette, torn into pieces

1
Preheat the grill to high. Grill the peppers, skin-side-up for 3-5 mins, until the skin is black and blistered. Remove and cover with damp paper towels for 10 mins. Remove the skin and cut into pieces. Sprinkle with the Cajun spice mix and season to taste with salt and freshly ground black pepper.
2
Preheat the oven to 325u00b0F. Heat 2 tbsp of the oil in a large skillet on high heat. Stir-fry the zucchini for 5 mins. Stir in the sambal oelek and season to taste,
3
Place the tomatoes in a baking pan with the zucchini, peppers, olives, chopped thyme, pine nuts and 2 tbsp of the oil. Mix well to coat. Season to taste. Crumble the goat cheese over the top. Drizzle with the honey. Bake for 5 mins.
4
Heat the remaining 2 tbsp oil in a large skillet on medium heat. Cook the baguette pieces until crispy. Add to the vegetable salad and toss to combine. Garnish with the thyme leaves.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 None red peppers, deseeded, cut into quarters lengthways, 2 None yellow peppers, deseeded, cut into quarters lengthways, 1/2 tsp cajun spice, 8 tbsp olive oil, and more.

Yes, Roasted Vegetable Salad With Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Vegetable Salad With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions