Roasted Salad with Goat Cheese

1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon fresh oregano, chopped
10 ounces goat cheese, cut into small pieces
salt and black pepper

Peel onion and cut into slices and place in large bowl. Wash and dry other vegetables. Cut into large pieces appropriate for grilling and add to onions in bowl. Set aside. For marinade, whisk together balsamic vinegar, olive oil, Dijon mustard and oregano; season with salt and pepper. Pour marinade over vegetables and set aside for 30 minutes; mix often.

Start barbecue and roast vegetables until tender. Transfer vegetables to salad bowl and add goat cheese pieces. Allow cheese to melt and blend with the roast vegetables.



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