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Grilled Vegetables with Basil and Goat Cheese

Ingredients

asparagus
portobello mushrooms, thickly sliced
green onions
broccoli
zucchini
eggplant
carrots (slice lengthwise like dollar bills)
thick onion slices, sprinkled with brown sugar, balsamic vinegar and oil
cabbage wedges
tomato slices or cherry tomatoes
bell peppers
peppered goat cheese
whole basil leaves
olive oil
garlic
salt and pepper
sourdough, panini or focaccia bread

Directions

Grill any combination of the vegetables listed. I like to use my broiler (easy) and place vegetables on parchment-lined baking sheets. Drizzle olive oil on top, adding liberal amounts of salt, pepper and garlic to heighten flavour. When these vegetables come to room temperature they are at their best in flavour. Ideal for brown bag lunches.

Butter a section of heavy-crusted bread such as sourdough, panini or focaccia. Spread with peppered goat cheese and an assortment of grilled vegetables. Top with whole basil leaves and wrap up. A full-bodied, big taste lunch!

Grilled Vegetables with Basil and Goat Cheese

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