Grilled Vegetables with Goat Cheese and Balsamic Glaze

Denise Lepard


My mom and grandmother would make this when they had left over veggies that they couldn't use or it wasn't enough to make a complete dish. I've seen this done on so many cooking shows and have made it so often. It never really makes it to the dinner table! You can swap out these goat cheese for any cheese you prefer and use any vegetables you like. I often cut up flat bread or pita or crunchy italian bread to go with it! Enjoy

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15 Min


20 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!


1/2 c
olive oil (may need less)
large onions (mix it up, red, yellow, green)
zucchini - sliced about 1/2 inch thick circles
red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
eggplant - sliced about 1/4 inch thick circles
3 or 4
carrots slices anyway you like
any other vegetable of your choice (mushrooms, tomatoes, etc.)
1/2 c
balsamic vinegar
8 oz
goat cheese (or soft cheese of your choice); bleu cheese works great too
kosher salt and pepper to taste
1 handful of pine nuts or nuts of your choice (optional)

Directions Step-By-Step

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #vegetables, #Dishes