Easy Balsamic Grilled Vegetables with Feta
Summer's best produce is marinated in a sweet and tangy sauce then grilled to perfection and topped with fresh goat cheese.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- kosher salt to taste
- 2 tablespoons balsamic vinegar
- 4 ounces goat cheese
- 2 zucchini
- 2 yellow squash
- a few turns of fresh cracked pepper
- 2 sweet bell peppers (red orange, or yellow)
- 1 small onion (i prefer red but anything works)
- 1 lb. asparagus stalks
- 2 tablespoons high quality balsamic vinegar or balsamic reducti
- Carbohydrate 6.1353700784208 g
- Cholesterol 14.9307488326667 mg
- Fat 8.17946013153293 g
- Fiber 1.58289169514687 g
- Protein 5.78792055667669 g
- Saturated Fat 4.27126038212811 g
- Serving Size 1 1 Serving (236g)
- Sodium 141.938669916082 mg
- Sugar 4.55247838327393 g
- Trans Fat 0.439595062742463 g
- Calories 117 calories
In a measuring cup, whisk together all of the marinade ingredients until well combined. Season to taste with salt and pepper. Pour the marinade over the vegetables and allow to sit for at least 15 minutes or place in the fridge and marinate several hours. Heat the grill over medium high heat. Spread the vegetables out over a vegetable basket, cast iron griddle, or heavy duty foil on the grill. Grill for 4-5 minutes or until veggies are starting to brown and caramelize on one side. Flip and grill an additional 5 minutes or until vegetables are softened. Remove from the grill. Drizzle with a few more Tablespoons of high quality balsamic and chunks of goat cheese.
