Marinated Grilled Vegetables with Whipped Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 lbs Anaheim green peppers
  • 1 lbs Asparagus
  • 2 Eggplants
  • 1 clove Garlic
  • 4 Garlic cloves
  • 3 Green bell peppers
  • 2 tbsp Oregano, fresh
  • 2 Red onions
  • 1 lbs Zucchini

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1 lbs Peppers, sweet mini
  • 2 Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 1/2 cup Goat cheese
  • 1/4 cup Whipping cream

Found on viktoriastable.com

Description

Ingredients

• 2 eggplants
• 1 lbs zucchini
• 1 lbs Anaheim green peppers
• 3-4 green bell peppers (or other variety like sweet Italian peppers)
• 1 lbs sweet mini peppers (or other variety like sweet Italian red peppers)
• 1 lbs asparagus
• 2-3 red onions
• For the marinade:
• ½ cup olive oil
• ¼ cup balsamic vinegar + ¼ cup apple cider vinegar
• 4-5 garlic cloves, smashed
• 2-3 Tbs fresh chopped oregano (or 2 Tbs dry oregano)
• salt to taste
• For the whipped goat cheese:
• ½ cup goat cheese
• ¼ cup whipping cream
• 1 clove garlic
• salt to taste

Directions

• Cut eggplants, onions, and zucchini in ¼-inch thick slices.
• Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
• Wash the peppers, and leave whole.
• Wash the asparagus, and cut the woody ends.
• Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with salt and black pepper, and brush all vegetables liberally with the marinade.
• Grill veggies on medium heat, turning them over once or twice.
• Remove to a plate, and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky tangy taste.
• With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
• Serve veggies with the whipped goat cheese on the side.