Grilled Veggies with Balsamic and Chèvre
- 2 zucchini
- 1 large red onion
- 3 roma tomatoes
- 2 red bell peppers
- 1 bunch asparagus
- 1/4-1/2 cup extra virgin olive oil
- 2 Tbsp aged balsamic vinegar
- Fresh goat chèvre, crumbled
- 2 Tbsp chopped fresh parsley
- Kosher salt and fresh cracked black pepper
Fresh veggies grilled to perfection and topped with a drizzle of sweet balsamic vinegar and tangy fresh goat cheese.
Prepare all your veggies: slice zucchini lengthwise into about 4 slices each, peel onion and slice into thick rounds, core and quarter the tomatoes, and core and quarter the red bell peppers. Remove the very bottom of the stems of the asparagus and peel the stems with a vegetable peeler to remove the tough outer skin. In a large dish, drizzle the veggies with olive oil, season them with salt and pepper and toss to coat. Remove veggies from 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. Drizzle veggies with balsamic vinegar and sprinkle with chèvre and chopped parsley.