| Yield | |
|---|---|
| Source | Cuisine at Home, April 2008 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home, April 2008 |
| Prep time | 45 minutes |
| 4 | Cup | Eggplant (cut into 1" cubes) |
| 1 | Cup | Zucchini (cut into 1" cubes) |
| 1 | Cup | Yellow Squash (cut into 1" cubes) |
| 1⁄2 | Cup | Red Onion (sliced) |
| 3 | Tablespoon | Olive Oil |
| 1 | Cup | Cherry Tomatoes |
| 4 | Clove | Garlic |
| 1 | Teaspoon | Thyme (chopped) |
| 1⁄3 | Cup | Goat Cheese (crumbled) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
Preheat oven to 450 degrees. Toss eggplant, zucchini, squash, and onion together in a bowl with 2 tablespoons oil, salt, and pepper. Arrange in a single layer to cover 3/4 of a baking sheet. Toss tomatoes and garlic with 1 teaspoon oil, salt, and pepper. Arrange on remaining 1/4 of baking sheet. Roast until eggplant is tender, 15-20 minutes. Transfer roasted tomatoes and garlic to a bowl and mash with remaining 2 teaspoons oil and thyme. Add roasted vegetables and toss to coat in tomato mixture. Garnish with goat cheese.