Ingredients

The following ingredients have 9 Servings
  • 1/2 cup(s) olive oil (may need less)
  • 2 - large onions (mix it up, red, yellow, green)
  • 4 - zucchini - sliced about 1/2 inch thick circles
  • 4 - red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
  • 1 - eggplant - sliced about 1/4 inch thick circles
  • 3 or 4 - carrots slices anyway 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)

Instruction

  • 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 grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat 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 and drizzle balsamic vinegar over the top and nuts (optional).
  • Serve with crunchy bread, warm, soft pita/flat bread.