Do you feel like a Grilled Veggie Platter with a lovely Balsamic Drizzle or maybe some Grilled Eggplant, Tomato & Goat Cheese? Well you are in luck. We have these simple & delicious recipes to share, just in time for your next BBQ!
Grilled Vegetable Platter with Balsamic Drizzle
2 red or yellow bell peppers
2 zucchini, sliced lengthwise
2 carrots, sliced lengthwise
2 tbsp extra virgin olive oil
1 small eggplant
1/4 cup chopped fresh mint
1 tbsp each chopped fresh basil and Italian parsley
Quarter peppers, remove ribs and seeds and place in large bowl. Add zucchini and carrots. Toss with half of the oil to coat.
Cut eggplant into 1/2 inch rounds and place in another bowl and drizzle with remaining oil. Place vegetables on greased grill in batches over medium-high heat and grill for about 15 minutes, turning occasionally or until golden brown. Place vegetables on large platter. Sprinkle with mint, basil and parsley.
1/3 cup balsamic vinegar
1 tbsp extra-virgin olive oil
1 tbsp prepared pesto (optional)
1 tbsp Dijon mustard
1/4 tsp pepper
In bowl, whisk together vinegar, oil, pesto if using, mustard and pepper. Drizzle over vegetables.
Grilled Eggplant, Tomato and Goat Cheese
1 medium eggplant sliced into ¼ inch rounds
2 large tomatoes sliced
2 oz. of goat cheese
4 tbsp of oil
2 tbsp of balsamic vinegar
Salt and pepper to taste
Preheat grill for medium heat or oven at 425F.
In a large bowl, coat eggplant with oil and balsamic vinegar. Sprinkle with salt and pepper.
Arrange half of the eggplant slices on a baking sheet. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle the tomatoes and cheese with a little pepper. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Arrange bundles on grill without toothpicks, cook about 7 minutes and then carefully flip to other side. Cook 7 minutes and serve.
Makes 2 servings
– See more at: http://www.simplyforlife.com/2-grilled-veggie-recipes-for-the-bbq#sthash.esvetKyc.dpuf