Roasted Fresh Vegetable Salad

Serves 6

1/4 pound each medium diced zucchini, yellow summer squash,
red pepper, eggplant & sweet onion
olive oil, sea salt, pepper
springs of rosemary, savory & lemon thyme
4 oz. fresh chevre goat cheese

Roast Vegetables:
Preheat oven to 425 degrees. In a large bowl, combine all
vegetables and toss with enough olive oil to coat. Place in a
sheet pan and sprinkle with salt & pepper. Generously add
sprigs of rosemary, savory & lemon thyme. Roast vegetables
for 15-20 minutes until lightly browned. Remove from oven.