GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE

Grilled Vegetables with Goat Cheese and Balsamic Glaze image

Provided by Denise Lepard

Time 35m

Number Of Ingredients 11

1/2 c olive oil (may need less)
2 large onions (mix it up, red, yellow, green)
4 zucchini - sliced about 1/2 inch thick circles
4 red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
1 eggplant - sliced about 1/4 inch thick circles
3 or 4 carrots slices anyway you like
any other vegetable of your choice (mushrooms, tomatoes, etc.)
1/2 c balsamic vinegar
8 oz goat cheese (or soft cheese of your choice); bleu cheese works great too
kosher salt and pepper to taste
1 handful of pine nuts or nuts of your choice (optional)

Steps:

1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
6. Serve with crunchy bread, warm, soft pita/flat bread.