Grilled Veggies with Avocado and Goat Cheese
6 Portobello mushrooms, sliced
4 Red bell peppers, cored and quartered
1 Red onion, thickly sliced
4 Zucchinis, sliced
1/4 cup/60mL Olive oil
1 tbsp/15mL Lime juice
2 cloves Garlic, minced
2 tbsp/30mL Balsamic vinegar
1 Avocado, peeled, pitted, cubed
1/2 cup/125mL Goat cheese, crumbled
To taste Black pepper
2 tbsp/3-mL Finely chopped fresh basil
- Place mushrooms, red bell peppers, zucchini, and red onion in a 9x13 inch baking dish. Whisk olive oil, lime juice, garlic, in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
- Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with pepper. Sprinkle with basil to serve.
This dish would be a wonderful addition to any barbeque or dinner party. Add any of your favourite vegetables such as asparagus or eggplant!