Creamy Boursin Roasted Vegetable Bake

Looking for a simple way to eat more vegetables? This cheesy roasted veggie bake is packed with fresh veggies and garlic herb flavor and is a perfect side for chicken, steak, or fish.

Sorry for the dirty pan, but I just mixed everything together into the creamy sauce.

The melted Boursin and roasted tomatoes create a light creamy sauce that makes vegetables irresistible. Serve as a side or bake chicken directly in the pan for an easy weeknight dinner.

INGREDIENTS

• 1-2 zucchini, cut into rounds, then quartered

• 1-2 squash, cut into round,s then quartered

• 1 purple onion, cut into rounds and quartered

• 1 bushel of asparagus, stalks cut in half

• 2 handfuls of cherry tomatoes

• 1 Boursin cheese, garlic and fine herbs

• Extra Virgin Olive Oil (EVOO) as needed

• 2 tbsp Hippy All-Purpose Seasoning

• Extra: Parmesan cheese if desired

DIRECTIONS

1. Preheat oven to 400 degrees

2. In a baking sheet or casserole dish, lay the veggies out and sprinkle with EVOO and the seasonings, then mix to evenly coat

3. Unwrap the Boursin cheese and place it directly in the middle of the veggies, arranging veggies as needed

4. Sprinkle with a little more EVOO, and if you want, sprinkle Parmesan cheese on top of the veggies

5. Bake for 30-35 minutes

6. After removing the dish from the oven, gently smoosh the tomatoes until they burst and stir the melted cheese to evenly coat the veggies; as you stir, the cheese and tomatoes will make a sauce over the veggies