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!