Guest Post: Roasted Goat Cheese and Balsamic Drizzled Veggies by Samantha Bentley

We have a guest in our kitchen today! Please welcome my good friend Samantha Bentley. Sam is an emergency room registered nurse working 12 hour shifts. Being a busy woman, she is often whipping up fast, delicious meals. She’s always happy to share her tasty, time-friendly recipes with her friends and today we’re sharing this gem with you! 

I am a young professional who is a shift worker. This recipe is designed for one. If making this for a group of people double or triple the measurements! I created this dish when I was trying to get ready for a night shift and needed a quick, light lunch. This veggie dish is filling as a meal, or can be a side dish to chicken or beef. The fast prep time is useful for busy individuals who can do other activities during the cooking phase.

Roasted Goat Cheese and Balsamic Drizzled Veggies 

5 minute prep time for a flavourful fresh dish!

1 portabella mushroom
Handful of cherry tomatoes
1 medium sized zucchini
½ cup of goat cheese
Balsamic vinegar
Olive oil

Pre heat oven to 325. Cut portabella mushrooms length wise, cherry tomatoes in half, and zucchini in chunks. Drizzle olive oil and sprinkle salt on veggies and place in a casserole dish. Place in the oven without a cover. Bake veggies for 20 mins or when veggies are almost fully cooked. Drizzle balsamic vinegar on veggies and sprinkle crumbled goat cheese on top of veggies. Place in oven for another 10-15 mins or until goat cheese becomes slightly brown. Remove from oven and let stand for a few minutes until cool enough to eat.



Thanks Sam for sharing this flavourful dish! Perfect for a quick, delicious meal. 


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