Roasted Summer Veggies with Goat Cheese Bruschetta
1/2 cup balsamic vinegar 1 cup extra virgin olive oil, plus extra for drizzling and greasing the pan 2 cloves garlic, minced 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh oregano, finely chopped 2 tbsp fresh basil, finely chopped 2 tbsp fresh parsley, finely chopped 1 tbsp sugar 1 large zucchini, sliced 1/2” thick 1 large butternut squash, diced 1” thick 1 medium eggplant, sliced 1/2” thick 1 large red onion, sliced 1/2” thick 2 large tomatoes, sliced 1” thick 1 loaf French bread, sliced 1/2” thick (16 rounds) 1/4 cup goat cheese Salt and pepper to taste
Preheat oven to 350-deg.
Drizzle the bread with the olive oil and season with salt and pepper. Toast in the oven for 2 minutes on each side until crisp, then set aside.
Place the veggies in a large ziplock bag.
Combine half the herbs with the oil, balsamic vinegar, sugar, garlic, salt, and pepper. Whisk well, then pour over the vegetables in the ziplock bag. Marinate for 30 minutes.
Raise the oven temperature to 425-deg. Pour the vegetables through a strainer to remove excess liquid, then lay in a flat layer on a baking tray greased with olive oil.
Roast the veggies for 45 minutes or until the centers are soft but the outside edges are crisp and beginning to caramelize. Allow to cool slightly, then dice into small pieces.
Spread the goat cheese on the toasted bread rounds, the spoon helpings of the roasted vegetables on top. Sprinkle with the reserved herbs and serve.