Grilled Veggies with Balsamic and Chevre

  • 2 Zucchini
  • 1 large red onion
  • 1 bunch asparagus
  • 3 roma tomatoes
  • 2 red peppers
  • ¼-1/2 cup extra virgin olive oil
  • 2 Tbsp good balsamic vinegar
  • Fresh goat chevre (we like Doe’s Leap)
  • 2 Tbsp chopped fresh parsley
  • 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 tomatoes, and core and quarter the red 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. Place veggies on a very hot grill. When cooked, remove them from the grill and transfer to a serving platter. Drizzle veggies with balsamic vinegar and sprinkle with crumbled chevre and chopped parsley.