Roasted Zucchini And Goat Cheese With Balsamic-Thyme Vinaigrette

• 4 whole Large Zucchini, Cut Into 1/2-inch Thick Slices
• 1 whole Red Bell Pepper, Sliced Into 1/2-inch Thick Strips
• 1 whole Yellow Bell Pepper, Sliced Into 1/2-inch Thick Strips
• 2 whole Roma Tomatoes, Each Cut In Thirds
• 1/4 cups Extra Virgin Olive Oil, Divided
• 1 teaspoon Kosher Salt, Divided
• 1/2 teaspoons Freshly Ground Black Pepper, Divided
• 1 whole Red Onion, Thinly Sliced
• 8 ounces, weight Goat Cheese
• 3 Tablespoons Balsamic Vinegar
• 2 teaspoons Chopped Thyme Leaves

1. 1. Preheat the broiler. Toss the zucchini, bell peppers, and tomatoes with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place under the broiler and cook for about 10 minutes, tossing once while cooking, until tender.
2. 2. Toss together the roasted vegetables and red onion in a serving dish. Crumble the goat cheese over the top.
3. 3. Whisk together the vinegar, thyme, and remaining 2 tablespoons of olive oil in a small bowl. Season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste. Drizzle over the roasted vegetables and serve.

zucchini, red bell pepper, yellow bell pepper, tomatoes, ubc, kosher salt, freshly ground black pepper, red onion, cheese, balsamic vinegar, thyme

Taken from tastykitchen.com/recipes/sidedishes/roasted-zucchini-and-goat-cheese-with-balsamic-thyme-vinaigrette/ (may not work)