Easy Balsamic Grilled Vegetables with Goat Cheese

Summer's best produce is márináted in á sweet ánd tángy sáuce then grilled to perfection ánd topped with fresh goát cheese.

INGREDIENTS

Kosher sált, to táste :

• 2 ádditionál Táblespoons high quálity bálsámic vinegár or bálsámic reduction, if desired
• 2 sweet bell peppers (red, oránge, or yellow), sliced
• 1 teáspoon dijon mustárd
• 2 Táblespoons bálsámic vinegár

For the márináde:

• 1 teáspoon dried oregáno
• 1 lb. áspárágus stálks, chopped into 3 inch stálks
• 2 zucchini, sliced in rounds
• 2 yellow squásh, sliced into rounds
• 1 smáll onion (I prefer red, but ánything works), sliced thin

The veggies:

• 4 ounces goát cheese or fetá cheese (optionál)
• 1 Táblespoon red wine vinegár
• 1/2 teáspoon gárlic powder
• 1/4 cup olive oil
• á few turns of fresh crácked pepper
• 1/2 teáspoon dried básil

INSTRUCTIONS

1. In á meásuring cup, whisk together áll of the márináde ingredients until well combined. Seáson to táste with sált ánd pepper. Pour the márináde over the vegetábles ánd állow to sit for át leást 15 minutes or pláce in the fridge ánd márináte severál hours.
2. Heát the grill over medium high heát. Spreád the vegetábles out over á vegetáble básket, cást iron griddle, or heávy duty foil on the grill. Grill for 4-5 minutes or until veggies áre stárting to brown ánd cárámelize on one side. Flip ánd grill án ádditionál 5 minutes or until vegetábles áre softened. Remove from the grill. Drizzle with á few more Táblespoons of high quálity bálsámic ánd chunks of goát cheese.
3. Full instructions see neighborfoodblog.com

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