Added about a teaspoon of light soy sauce. Made a 2.5 serving scale (to use 1 cucumber). Pretty good, we'll see how it pickles a bit over the next couple of days.
had to cook it about three times longer than the source recipe, but it was worth the wait, and the work of adding five minute increments of further roasting until the thickest wedges were fork-tender. i do not normally like goat cheese, but it works very well, here. incredible flavor, and fairly straightforward.
