Grilled veggies with goat cheese and balsamicDenise Lepard provided this recipe to the columnJanet Tharpe

Just a Pinch Recipe Column

Scrumptious Grilled Veggies with Goat Cheese and Balsamic
Janet Tharpe
This never makes it to the table!

If your garden is like mine, it’s bursting with summer vegetables. Denise Lepard’s Grilled Vegetables with Goat Cheese and Balsamic is a wonderful way to enjoy all those veggies! We’ve both roasted and grilled them at different occasions and they turn out deliciously either way. Enjoy!

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“This never makes it to the table!"

- Denise Lepard, Old Bridge, NJ (Pop. 80,482)



What You Need

1/2 c olive oil (approx)

2 large onions

4 zucchini - sliced about 1/2 inch thick circles

4 peppers (any pepper you like); stemmed, seeded and quartered

1 eggplant - sliced about 1/4 inch thick circles

3 or 4 carrots, sliced

1/2 c balsamic vinegar

8 oz goat cheese (or soft cheese of your choice)

Kosher salt and pepper, to taste

Handful of pine nuts (opt)



• Wash and cut all vegetables. Place in a large bowl or plastic bag.

• Add 1/2 the olive oil, salt and pepper. Mix well. Place in the refrigerator for at least 1 hour.

• If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Place vegetables on grill for 2-4 minutes each side.

• If roasting in the oven, preheat oven to 350 degrees. Lightly coat pan with olive oil and cook until each side has a nice golden brown color.

• While veggies are grilling/roasting, heat balsamic vinegar in saucepan and reduce by at least half.

• Arrange cooked veggies on platter, top with goat cheese and drizzle balsamic vinegar over the top. Add nuts (optional).

• Serve with crunchy bread, soft pita or flat bread.

© 2011 Just A Pinch Recipe Club.

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