Roasted Summer Vegetables with Goat Cheese | Williams Sonoma

Ingredients

• 4 Tbs. olive oil 
• 1 lb. red or orange bell peppers, seeded and cut into 1-inch pieces 
• 1 red onion, cut into 1-inch pieces 
• 1 lb. slender eggplant, cut into 1-inch pieces 
• 1/2 lb. zucchini, cut into 1-inch pieces 
• 3 garlic cloves, minced 
• 3/4 tsp. ground cumin 
• 3/4 tsp. smoked paprika 
• 3/4 tsp. salt 
• 1/4 tsp. freshly ground pepper 
• 3 Tbs. sherry vinegar or red wine vinegar 
• 1 romaine lettuce head, separated into leaves 
• 4 oz. fresh goat cheese, crumbled