If you love grilled veggies as much as I do then this will be a real treat for you!
Use whatever veggies you like and marinate them for awhile.
Sometimes I just do zucchini and mushrooms.
Place the larger veggies right on the grill. Use a grilling tray for the smaller veggies.
Some veggies cook faster than others….
zuchhini, mushrooms and asparagus will be done pretty fast.
Peppers, onions and Brussel sprouts will take a bit longer. It wouldn’t hurt to par-boil these veggies prior to grilling if you wish.
OR place them at a lower heat on the grill for a bit before adding the other veggies.
Group the veggies in a pretty dish and top with goat cheese.
HEAVEN!
Grilled Veggie Salad With Goat Cheese
Perfectly seasoned grilled veggies topped with goat cheese. Absolute heaven. @mostdeliciouslife.com
Ingredients
- 2 small zucchini
- 1 small yellow summer squash
- 1 pound mushrooms
- 1 red onion
- 2 bell peppers, any color
- 1 bunch asparagus
- 1 pound Brussel sprouts
- goat cheese, crumbled or cut up **Use as much or little as you wish
Marinade
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 2 tsp sugar
- 3 tsp garlic powder
- 1 tsp basil
- ½ tsp EACH: parsley, oregano, thyme & chili flakes
- 1 tsp salt
Other Veggie Choices
- baby potatoes
- egg plant
Instructions
- Wash and dry zucchini and yellow squash. Cut lengthwise.
- Wash and dry peppers and cut into about 2 inch squares.
- Clean and trim mushrooms.
- Wash and dry asparagus. Trim off ends.
- Wash and dry Brussel sprouts. Cut off the root and remove the top 2 leaves.
- Place veggies in large baking dish.
- Mix all the marinade ingredients and pour over veggies. Use rubber spatula the mix. Cover and stir a bit every 15 minutes for about an hour.OR place in ziplock bags with marinade.
- Place veggies on medium heated grill. Use a grilling tray for the smaller veggies. Or you could string them onto kabob sticks for grilling.
- Remove to serving dish and top with crumbled goat cheese.