Grilled Vegetables with Balsamic Reduction and Crumbled Goat Cheese
Original image from LittleBrickRanch.com
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Ingredients
1 small zucchini, chopped 1 yellow bell pepper 1 red bell pepper 2 cups button mushrooms, roughly chopped 1 large red onion Olive oil 1 Tablespoon dried oregano Salt & Pepper 100g fresh goat cheese, crumbled Balsamic Reduction ½ cup balsamic vinegar 2 Tablespoons brown sugar |
Directions
1. Roughly chop zucchini, bell peppers, mushrooms, and red onion.
2. Drizzle with olive oil and toss to coat. Add oregano and season with salt and pepper.
3. Roast vegetables for 20-25 minutes at 200 C.
4. While you wait for the veggies to roast, Heat ½ cup of balsamic vinegar in a small sauce pan. Add brown sugar and bring to a boil, then reduce heat. Heat until the sauce thickens to the consistency of syrup.
5. Remove the veggies from the oven. Transfer the veggies to a plater, then drizzle with balsamic reduction and top with crumbled goat cheese.
This recipe is delicious served with baked sweet potato and grilled meat. Enjoy!
1. Roughly chop zucchini, bell peppers, mushrooms, and red onion.
2. Drizzle with olive oil and toss to coat. Add oregano and season with salt and pepper.
3. Roast vegetables for 20-25 minutes at 200 C.
4. While you wait for the veggies to roast, Heat ½ cup of balsamic vinegar in a small sauce pan. Add brown sugar and bring to a boil, then reduce heat. Heat until the sauce thickens to the consistency of syrup.
5. Remove the veggies from the oven. Transfer the veggies to a plater, then drizzle with balsamic reduction and top with crumbled goat cheese.
This recipe is delicious served with baked sweet potato and grilled meat. Enjoy!