Grilled vegetables are my favorite way to get a boat load of veggies all in one dish.
This recipe includes a variety of vegetables, and it’s one of the reasons I like it so much. Each bite is a little different, with loads of texture and different flavors to enjoy.
Here are just a few things you can do with the leftovers: throw them on a pizza with fresh mozzarella cheese, stir into scrambled eggs, add to a bowl with quinoa, hummus, and salad greens or roll into veggie tacos.
I recommend getting a grilling basket. Don’t buy a non-stick one, as I find the grill temperatures ruin the finish quickly. I always preheat mine and spray or brush with cooking oil to make sure nothing sticks.
Key Ingredients & Preparation
- Vegetables: Choose a mix of eggplants, bell peppers (red, yellow, or orange), zucchini, red onion, and asparagus. Arugula.
- Seasoning: Toss the vegetables in olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
- The Cheese: Use 4-8 ounces of quality, crumbled or softened goat cheese. You can also whip the goat cheese with fresh basil and lemon zest for a gourmet spread.
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Grilling Instructions
- Preheat & Oil: Heat your grill or BBQ to medium-high heat and brush with a high-heat oil (like avocado oil).
- Grill the Veggies: Cook the vegetables for 4-6 minutes per side until they are tender and show nice char marks.
- Assemble: Remove from the grill, place in a serving bowl, and immediately crumble the goat cheese, put some arugula over the hot vegetables. Toss gently to allow the cheese to slightly melt and coat the vegetables.
