Recipe by Carol Reynolds
"Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions."
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portobello mushroom caps
red bell peppers, cored and quartered
red onion, thickly sliced
cayenne pepper, or to taste
avocado - peeled, pitted, and cubed
crumbled goat cheese
salt to taste
freshly ground black pepper to taste
finely chopped fresh basil
You MUST make these!! They are awesome and will impress everyone. My picky in-laws (but I don't like goat cheese..) loved them, my 13 year-old son (mom, when can we have those grilled vegetables again?...). Very easy to substitute depending on what veggies you have on hand. Have made this 5 times, here are my suggestions: slice the onion THICK or they will get lost. add zucchini (quartered lengthwise) and/or asparagus, eggplant is good also. MOST IMPORTANT: PUT SOME BALSAMIC IN YOUR MARINADE, THEN ADD GOOD/HIGH QUALITY BALSAMIC TO SOME OF THE REMAINING MARINADE TO DRIZZLE ON THE GRILLED VEGGIES. The avacado is optional but the goat cheese and FRESH basil are a must. Addistional suggestion: on the chance that you have leftover veggies, cut them up and add to sauteed onion and garlic, throw in a can of diced tomatoes and some grilled, sliced chicken sausage. Simmer to desired consistancy and serve over pasta with additional cheese. I now make extra veggies every time, just so we can have the pasta. Did I mention I like this receipe :)
Just didn't care for it. I ended up blending it all, added Italian sausage, a can of tomatoes, sun dried tomatoes, and herbs. Put it on rigatoni.
Absolutely amazing! Like another said, I'm dreaming of the next time I have this! I made the recipe exactly as above except I mistakenly added the balsamic vinegar while marinating instead of after grilling - but it was so good I don't think I'd try it the original way.
We used the suggested ingredients, plus zucchini (quartered lengthwise), yellow bell pepper, and eggplant sliced into 1/2" rounds, all good. The red onion is a must, it is a wonderful flavor complement to the other veggies. My suggestion, make a lot, especially if you're feeding more than 3 or 4 people - it'll be a hit.
I'd give this 10 stars if I could! This is BY FAR the best recipe for grilled veggies I have ever tried! Hubby agrees too! I followed the recipe exactly as written, except that I used more cayenne (probably around 1/4 tsp - even that wasn't spicy). For the grill seasoning I used Montreal Steak Spice and used slightly less than called for. I'm already dreaming of the next time I can have this! I wouldn't change a thing! I love the sweetness of the peppers combined with the freshness from the basil and creamy goat cheese and avocado. This is the kind of recipe that will thoroughly impress guests.
I made this dish, and frankly, I believe it to be the best vegetable dish I have ever had....my wife thought so as well.
I used 6 cloves of garlic...and more basil, After grilling, I put it in the oven on 300 for 5 minutes, just to make sure it was hot. Paired it with a Grilled Flank Steak.....Bon Appetite....
We grill veggies a lot, but last night I wanted something different and a little more special--I was not disappointed with this recipe. I used 3 mushroom caps halved, two red bell peppers quartered about 3/4 of a medium red onion, 8 or so asparagus stalks and a large avocado. Just about perfect for 4 large helpings. I may have not used the full amount of goat's cheese, but rather sprinkled it over the platter of vegetables until I was satisfied with the presentation. Also, we grilled the veggies for about 15 minutes on the top shelf of the grill--they would have been underdone at 5 min.
This was fabulous! Made it exactly as posted and wouldn't make it any other way. We had leftovers that we refrigerated and my husband put on a salad the next day. He said it tasted even better! The fourth time we made it (yes, it's that good! I only found the recipe a month ago and we've had it 4 times already!), my step son had the leftovers in an omelet and he said it was delicious! Thank you for such an excellent recipe.
This is an incredible recipe! I used zucchini, yellow squash, green & red pepers, red onion and asparagus. As some had suggested .. I used fresh basil and included the balsamic vinegar in the marinade. Sooo yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 331
** Calories from Fat: 243
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