Killer Grilled Vegetables

Carole Davis


I love fresh vegetables and this is a great way to prepare them

☆☆☆☆☆ 0 votes
4 to 8
10 Min
15 Min


1 medium
eggplant sliced in 1/4" rounds
2 large
tomatoes sliced in 1/4" thick
2 medium
zucchini, sliced in 1/4" rounds
11 oz
goat cheese
4 Tbsp
olive oil
3 Tbsp
balsamic vinegar
salt and pepper to taste


1Preheat grill for medium heat.
2In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
3Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
4Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious! Fresh mozzarella can easily be substituted if you don't like goat cheese.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American