Herb Roasted Vegetables with Goat Cheese

Finding a foolproof side dish that works for everything from weeknight dinners to backyard barbecues can feel impossible. You want something that looks like you put in effort without actually spending hours in the kitchen, and it needs to satisfy both the vegetable lovers and the skeptics at your table.

That’s exactly why this roasted vegetables with goat cheese recipe has become my reliable go-to. The vegetables come out perfectly caramelized with crispy edges, the tangy goat cheese adds just the right creamy finish, and the whole thing comes together with minimal prep work and one sheet pan.

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What Kind of Goat Cheese Should I Use?

For this recipe, you’ll want to grab a log of soft, fresh goat cheese from the dairy section – the kind that comes in those little plastic-wrapped cylinders. This creamy style crumbles easily over your warm roasted vegetables and melts just slightly from the heat, which is exactly what you’re looking for. If you’re not a fan of goat cheese’s tangy flavor, the recipe mentions feta as a great substitute that’ll give you a similar salty, crumbly texture. Just crumble whichever cheese you choose over the vegetables right after they come out of the oven so it gets a little soft and gooey.

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Options for Substitutions

This recipe is super forgiving when it comes to swapping ingredients:

• Vegetables: Feel free to mix and match based on what’s in your fridge. Eggplant, cherry tomatoes, mushrooms, broccoli, or cauliflower all roast beautifully. Just keep the pieces roughly the same size so everything cooks evenly.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar or apple cider vinegar. You’ll lose that sweet tang, but the vegetables will still taste great. For the finishing drizzle, a squeeze of lemon juice works nicely too.
• Red wine vinegar: White wine vinegar or additional balsamic vinegar can step in here without any issues.
• Dried herbs: Fresh herbs are always welcome – just use about three times the amount since dried herbs are more concentrated. Italian seasoning also makes a good substitute for the oregano and basil combo.
• Goat cheese: The recipe already mentions feta as an option, but crumbled blue cheese, shaved parmesan, or even ricotta salata work well. If dairy isn’t your thing, just skip the cheese altogether – the roasted vegetables are plenty tasty on their own.
• Dijon mustard: Regular yellow mustard or whole grain mustard can fill in, though dijon gives a smoother flavor to the dressing.

Watch Out for These Mistakes While Roasting

The biggest mistake people make with roasted vegetables is overcrowding the pan, which causes them to steam instead of roast and leaves you with limp, flavorless veggies – spread them in a single layer with space between each piece for that nice caramelized exterior.

Another common error is cutting your vegetables into different sizes, which means some pieces will be burnt while others are still raw, so aim for uniform thickness (about 1/2 inch for squash and zucchini rounds).

Don’t add the goat cheese until after roasting is complete, as putting it in the oven will cause it to melt completely and lose its creamy texture – crumble it over the hot vegetables right before serving instead.

Finally, make sure your oven is fully preheated to at least 425°F before the vegetables go in, and resist the urge to stir them too often, flipping just once halfway through for the best browning.

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What to Serve With Roasted Vegetables?

These roasted vegetables are perfect as a side dish for grilled chicken, steak, or salmon since they’re already packed with flavor from the balsamic marinade. I love serving them alongside some crusty bread or garlic toast to soak up all those delicious juices that collect at the bottom of the pan. They also work great over a bed of quinoa, couscous, or rice if you want to make them more of a main dish. For a lighter option, you can toss them with mixed greens and add some extra goat cheese to turn them into a warm salad.

Storage Instructions

Store: Keep your roasted veggies in an airtight container in the fridge for up to 4 days. I like to store the goat cheese separately and add it fresh when I’m ready to eat, since it tastes better that way. These make great leftovers for quick lunches throughout the week!

Reheat: You can warm these up in the microwave for about a minute, but honestly I think they taste best at room temperature or even cold straight from the fridge. If you want them warm and a bit crispy again, spread them on a baking sheet and pop them in a 350°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-12 g
• Fat: 35-40 g
• Carbohydrates: 45-55 g

Ingredients

For the marinade:

• 1 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 1/2 tsp dried basil
• 1/4 cup olive oil (extra virgin for best flavor)
• 1 tsp Dijon mustard (adds subtle tang and helps emulsify)
• black pepper to taste (freshly ground preferred)
• 1 tsp dried oregano
• kosher salt to taste
• 1/2 tsp garlic powder

For the vegetables:

• 2 sweet bell peppers (cut into 1-inch chunks)
• 2 zucchini (cut into 1/2-inch half-moons)
• 4 oz goat cheese (crumbled, adds creamy tang)
• 1 lb asparagus stalks (trimmed, about 2-inch pieces)
• 1 small onion (cut into wedges, about 1-inch pieces)
• 2 yellow squash (cut into 1/2-inch half-moons)
• 2 tbsp balsamic vinegar (for finishing drizzle)

Step 1: Prepare Vegetables and Make the Marinade

• 2 sweet bell peppers
• 2 zucchini
• 1 lb asparagus stalks
• 2 yellow squash
• 1 small onion
• 1 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• kosher salt to taste
• black pepper to taste

Start by prepping all your vegetables: cut the bell peppers into 1-inch chunks, slice the zucchini and yellow squash into 1/2-inch half-moons, cut the asparagus into 2-inch pieces, and cut the onion into 1-inch wedges.

While prepping, make your marinade by whisking together the red wine vinegar, 2 tablespoons balsamic vinegar, Dijon mustard, and olive oil in a small bowl until the mustard helps emulsify the oil.

Add the dried basil, dried oregano, garlic powder, and season generously with kosher salt and freshly ground black pepper.

I like to taste the marinade before using it—it should be tangy and herbaceous with a good balance of acidity and richness.

Step 2: Marinate the Vegetables

• prepped vegetables from Step 1
• marinade from Step 1

Place all the prepped vegetables in a large bowl and pour the marinade over them, tossing everything together to coat evenly.

Let the vegetables sit at room temperature for at least 15 minutes so the flavors can start to infuse, or refrigerate for several hours if you’re planning ahead.

The marinade will help soften the vegetables slightly and season them throughout.

Step 3: Grill the Vegetables

• marinated vegetables from Step 2

Preheat your grill to medium-high heat (around 400°F if using a gas grill).

Using tongs or a slotted spoon, transfer the marinated vegetables to the grill, allowing excess marinade to drip back into the bowl—reserve any remaining marinade for drizzling later.

Spread the vegetables in a single layer and let them cook undisturbed for 4-5 minutes until you see nice caramelization and char marks on the bottom.

Flip the vegetables and grill for another 4-5 minutes until they’re tender with charred edges.

I find that keeping the vegetables from moving around too much helps develop that beautiful golden color and deepens the flavors.

Step 4: Finish and Serve

• grilled vegetables from Step 3
• reserved marinade from Step 2
• 2 tbsp balsamic vinegar
• 4 oz goat cheese

Transfer the grilled vegetables to a serving platter or individual plates while they’re still warm.

Drizzle the reserved marinade and the 2 tablespoons of finishing balsamic vinegar over the top—the balsamic adds a final sweet and tangy note that brightens everything.

Finally, crumble the goat cheese generously over the warm vegetables.

The heat from the vegetables will slightly soften the cheese, creating pockets of creamy tang throughout the dish.

Herb Roasted Vegetables with Goat Cheese

Delicious Herb Roasted Vegetables with Goat Cheese recipe with step-by-step instructions.

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Prep Time 36 minutes mins

Cook Time 1 hour hr 14 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 4

Calories 550 kcal

Ingredients

  

For the marinade:

• 1 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 1/2 tsp dried basil
• 1/4 cup olive oil (extra virgin for best flavor)
• 1 tsp Dijon mustard (adds subtle tang and helps emulsify)
• black pepper to taste (freshly ground preferred)
• 1 tsp dried oregano
• kosher salt to taste
• 1/2 tsp garlic powder

For the vegetables:

• 2 sweet bell peppers (cut into 1-inch chunks)
• 2 zucchini (cut into 1/2-inch half-moons)
• 4 oz goat cheese (crumbled, adds creamy tang)
• 1 lb asparagus stalks (trimmed, about 2-inch pieces)
• 1 small onion (cut into wedges, about 1-inch pieces)
• 2 yellow squash (cut into 1/2-inch half-moons)
• 2 tbsp balsamic vinegar (for finishing drizzle)

Instructions

 

• Start by prepping all your vegetables: cut the bell peppers into 1-inch chunks, slice the zucchini and yellow squash into 1/2-inch half-moons, cut the asparagus into 2-inch pieces, and cut the onion into 1-inch wedges. While prepping, make your marinade by whisking together the red wine vinegar, 2 tablespoons balsamic vinegar, Dijon mustard, and olive oil in a small bowl until the mustard helps emulsify the oil. Add the dried basil, dried oregano, garlic powder, and season generously with kosher salt and freshly ground black pepper. I like to taste the marinade before using it—it should be tangy and herbaceous with a good balance of acidity and richness.
• Place all the prepped vegetables in a large bowl and pour the marinade over them, tossing everything together to coat evenly. Let the vegetables sit at room temperature for at least 15 minutes so the flavors can start to infuse, or refrigerate for several hours if you're planning ahead. The marinade will help soften the vegetables slightly and season them throughout.
• Preheat your grill to medium-high heat (around 400°F if using a gas grill). Using tongs or a slotted spoon, transfer the marinated vegetables to the grill, allowing excess marinade to drip back into the bowl—reserve any remaining marinade for drizzling later. Spread the vegetables in a single layer and let them cook undisturbed for 4-5 minutes until you see nice caramelization and char marks on the bottom. Flip the vegetables and grill for another 4-5 minutes until they're tender with charred edges. I find that keeping the vegetables from moving around too much helps develop that beautiful golden color and deepens the flavors.
• Transfer the grilled vegetables to a serving platter or individual plates while they're still warm. Drizzle the reserved marinade and the 2 tablespoons of finishing balsamic vinegar over the top—the balsamic adds a final sweet and tangy note that brightens everything. Finally, crumble the goat cheese generously over the warm vegetables. The heat from the vegetables will slightly soften the cheese, creating pockets of creamy tang throughout the dish.