Wednesday, June 5, 2013

Grilled Vegetables with Avocado and Goat Cheese Crumbles

-6 portobello mushroom caps
-4 red bell peppers, cored and quartered
-1 red onion, thickly sliced
-1 bunch asparagus, trimmed
-2 zucchinis, cut into 1-inch slices
-3 tomatoes, cut into quarters
-1/2 cup olive oil
-2 limes, juiced
-2 tablespoons grill seasoning
-2 cloves garlic, minced
-1 pinch cayenne pepper, or to taste
-2 tablespoons balsamic vinegar
-1 avocado - peeled, pitted, and cubed
-1/2 cup crumbled goat or feta cheese
-Salt to taste
-Freshly ground black pepper to taste
-2 tablespoons finely chopped fresh basil

1. Place mushrooms, red bell peppers, red onion, asparagus, zucchinis and tomatoes in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2. Preheat grill for medium heat.
3. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4. Grill vegetables either in a basket or on skewers in a preheated grill until tender, about 10-15 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables.
5. Top with avocado and goat cheese, then season with salt and pepper.
6. Sprinkle with basil to serve.

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