Grilled Vegetable Salad with Goat Chevre and Saba Drizzle


  • 2 zucchini
  • 1 large red onion
  • 1 red bell pepper
  • 2 bulbs fennel
  • 1 bunch asparagus
  • 1/2 cup extra virgin olive oil, divided
  • 3 Tbsp Saba or good aged balsamic vinegar
  • Zest and juice of one lemon
  • Fresh chevre, crumbled
  • 1 Tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • Kosher salt and fresh cracked black pepper


Prepare all your veggies: slice zucchini lengthwise into about 4 slices each, peel onion and slice into thick rounds, core and quarter the red bell pepper, slice the fennel into thick slabs (remove the fronds and outer layer), peel the asparagus stalks and remove the tough bottom 1-2 inches.

On a large platter, drizzle the veggies with about half the olive oil, season them with salt and pepper and toss to coat. Remove veggies from the dish and place on a very hot grill, doing this in batches if necessary to avoid crowding the grill. When cooked, remove them from the grill and transfer to a serving platter.

In a small bowl combine the saba, lemon zest and juice, the remaining ¼ cup of the olive oil, and a pinch of salt and pepper. Mix gently and then drizzle over the warm veggies. Sprinkle the platter with the crumbled feta and fresh herbs.

Serve warm.