Real Recipes From Real Home Cooks ®

grilled vegetables with goat cheese and balsamic glaze

(3 ratings)
Blue Ribbon Recipe by
Denise Lepard
Old Bridge, NJ

My mom and grandmother would make this when they had leftover 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 the 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!

Blue Ribbon Recipe

In the summertime, grilled vegetables make a great side dish. Denise's recipe uses a colorful medley of onions, zucchini, red peppers, eggplant, and carrots that are lightly marinated to maintain their natural flavor. They're topped off with a drizzle of sweet and tangy balsamic glaze and a sprinkle of goat cheese and pine nuts. Once arranged on a platter, these grilled vegetables are a beautiful spread. You could roast these vegetables in the oven, but if you have access to a grill we suggest using that. The slight char from grilling adds a nice flavor.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For grilled vegetables with goat cheese and balsamic glaze

  • 1/2 c
    olive oil (may need less)
  • 2 lg
    large onions (mix it up, red, yellow, green)
  • 4
    zucchini, sliced about 1/2 inch thick circles
  • 4
    red peppers, stemmed, seeded, and quartered (any pepper you like - mix it up)
  • 1
    eggplant, sliced about 1/4 inch thick circles
  • 3 or 4
    carrots, sliced any way 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)

How To Make grilled vegetables with goat cheese and balsamic glaze

  • Washing and cutting the vegetables.
    Wash and cut all vegetables and cut.
  • Drizzling oil over the vegetables in a bowl.
    Place in a large bowl, plastic Ziploc bag, or vessel of choice. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
  • Brushing grill grates with oil.
    If grilling outside, preheat your grill to medium-low and brush the grates with olive oil. Indoor grill, do the same.
  • Vegetables placed on the oiled grill.
    Place vegetables on the grill for 2-4 minutes. on each side.
  • Grilled vegetables on the grill flipped.
    Turn and grill for another 2 - 4 minutes. If roasting in the oven, preheat the oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat a pan with olive oil and cook until each side has a nice golden brown color; turn.
  • Reducing balsamic vinegar in a saucepan by half.
    While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
  • Grilled vegetables arranged on a platter.
    Arrange cooked veggies on a platter.
  • Balsamic drizzled over the grilled vegetables sprinkled with goat cheese and pine nuts.
    Top with goat cheese, drizzle balsamic vinegar over the top and sprinkle pine nuts (optional). Serve with crunchy bread or warm soft pita/flat bread.