This recipe can be adjusted according to what veggies you have on hand and how many people you will be feeding.
It is easy to prepare, smells wonderful as it is roasting and gives you time to enjoy your guests or post more photos on Pbase!
For this presentation I used...
4 PEPPERS halved, including stems (yellow, orange, red, and green)
3 SWEET POTATOES, peeled and cut in chunks
1 RED ONION cut in wedges
6 OZ. GOAT CHEESE
1 JAR OF STORE-BOUGHT PESTO
1 RUSTIC LOAF OF BREAD
Toss all veggies with olive oil. Put potatoes and onion in a large shallow roasting pan.
Put pepper halves in pan and fill each with 1 or 2 cherry tomatoes. Top with several dollops of goat cheese and several spoonfuls of pesto in each pepper half.
Drizzle all veggies with additional olive oil. Sprinkle with coarse salt.
Roast at 425-450 degrees for about 40 minutes, stirring the potatoes several times.
You will want the veggies to have dark edges.
If roasting the asparagus, add to the pan part way through the roasting or roast in a separate pan until done.
Grill the bread slices until crispy.
Serve with the roasted vegetables to dip in the olive oil, pesto, goat cheese mixture.
(If you wish... you may add cooked Italian sausage slices or bulk sausage to the peppers along with the tomatoes, goat cheese, and pesto.)