Ingredients:
8 ouncesfresh goat cheese, at room temperature
4 ouncesassorted pitted olives (such as Castelvetrano, kalamata, Niçoise, Ligurian)
4 ouncesPeppadew peppers
1 (15.5-ounce) can chickpeas, rinsed and drained
4 ouncesbroccoli (about half a medium head), sliced into 2-inch florets
3 garlic cloves, chopped
1/2 teaspoononion powder
1/4 teaspoonred pepper flakes
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
1/4 cupextra-virgin olive oil
1 tablespoonlemon juice
1 teaspoonfresh thyme leaves, chopped
1 teaspoonfresh rosemary leaves, chopped
Pita, sliced baguette or another type of bread, or cooked pasta, for serving
Directions:
Heat oven to 400°F and place the goat cheese in the center of an 8×10-inch baking dish. Scatter around the olives, Peppadews, chickpeas, and broccoli.
Sprinkle the garlic, onion powder, red pepper flakes, salt, and black pepper over the cheese and vegetables, then drizzle the olive oil over the top.
Bake for 30 to 40 minutes, until the broccoli is cooked through and the chickpeas are crisp.
Top the dish with lemon juice and fresh herbs. Serve immediately with pita, bread, or pasta.