Gather the following ingredients to make this tasty dish of grilled vegetables with goat cheese and balsamic glaze:
- 1/2 cup of olive oil (you may need less depending on your preference)
- 2 large onions, sliced (mix it up with red, yellow, or green onions)
- 4 zucchinis, sliced into 1/2 inch thick circles
- 4 red peppers, stemmed, seeded, and quartered (or any type of pepper you like – mix it up for variety)
- 1 eggplant, sliced into 1/4 inch thick circles
- 3 or 4 carrots, sliced however you prefer
- any other vegetables of your choice (such as mushrooms, tomatoes, etc.)
- 1/2 cup of balsamic vinegar
- 8 ounces of goat cheese (or any soft cheese of your choice – blue cheese works great too)
- Kosher salt and pepper to taste
- 1 handful of pine nuts or other nuts (optional)
- How To Make Grilled Vegetables With Goat Cheese And Balsamic Glaze
1Wash and cut all vegetables and cut. - 2Place in a large bowl, plastic Ziploc bag, or vessel of choice. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
- 3If grilling outside, preheat your grill to medium-low and brush the grates with olive oil. Indoor grill, do the same.
- 4Place vegetables on the grill for 2-4 minutes. on each side.
- 5Turn and grill for another 2 – 4 minutes.If roasting in the oven, preheat the oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat a pan with olive oil and cook until each side has a nice golden brown color; turn.
- 6While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
- 7Arrange cooked veggies on a platter.
- 8Top with goat cheese, drizzle balsamic vinegar over the top and sprinkle pine nuts (optional). Serve with crunchy bread or warm soft pita/flat bread.
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