Tarragon Roasted Zucchini with Goat Cheese and Black Olives

Ingredients

• 3 pounds medium zucchini, cut into 1-inch pieces
• 1/2 cup tarragon leaves
• 2 large garlic cloves, coarsely chopped
• 1 teaspoon sugar
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 medium white onion, sliced 1/2 inch thick crosswise and separated into rings
• One 5 1/2-ounce log fresh goat cheese, crumbled (1 cup)
• 3/4 cup pitted Calamata olives, coarsely chopped

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