1 bunchcollard greensstems and veins removed, chopped into strips
1eggplantcut into 1 inch cubes
1/4 cupgoat cheesecrumbled
Preheat oven to 425°F. Line 2 baking sheets with foil.
Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Slice collards into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
Slice corn kernels from the cob. Toss with remaining 1/2 tbsp olive oil and add to a small baking dish.
Roast collards 10 minutes or until crispy but not burned. Roast eggplant and corn 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
Meanwhile, prepare the dressing: In a small saucepan, add garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, goat cheese, and thyme. Gently stir and serve immediately.