In the summertime, grilled vegetables make a great side dish. Denise's recipe uses a colorful medley of onions, zucchini, red peppers, eggplant, and carrots that are lightly marinated to maintain their natural flavor. They are topped off with a drizzle of sweet and tangy balsamic glaze and a sprinkle of goat cheese and pine nuts. Once arranged on a platter, these grilled vegetables are a beautiful spread. You could roast these vegetables in the oven, but if you have access to a grill we suggest using that. The slight char from grilling adds a nice flavor. My mom and grandmother would make this when they had leftover veggies that they couldn't use, or it wasn't enough to make a complete dish. I have seen this done on so many cooking shows and have made it so often. It never really makes it to the dinner table! You can swap out the goat cheese for any cheese you prefer and use any vegetables you like. I often cut up flat bread or pita or crunchy Italian bread to go with it. Enjoy!
Ingredients :
- 1/2 cup(s) olive oil (may need less)
- 2 large large onions (mix it up, red, yellow, green)
- 4 - zucchini, sliced about 1/2 inch thick circles
- 4 - red peppers, stemmed, seeded, and quartered (any pepper you like - mix it up)
- 1 - eggplant, sliced about 1/4 inch thick circles
- 3 or 4 - carrots, sliced any way you like
- - any other vegetable of your choice (mushrooms, tomatoes, etc.)
- 1/2 cup(s) balsamic vinegar
- 8 ounce(s) goat cheese (or soft cheese of your choice, bleu cheese works great too)
- - Kosher salt and pepper to taste
- 1 - handful of pine nuts or nuts of your choice (optional)
Intructions :
- Wash and cut all vegetables and cut
- Place 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
- If grilling outside, preheat your grill to medium-low and brush the grates with olive oil. Indoor grill, do the same
- Place vegetables on the grill for 2-4 minutes. on each side
- Turn 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
- While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half
- Arrange cooked veggies on a platter
- Top 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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Keyword : goat cheese-balsamic glaze-vegetables-American