Chef Steve McGoey’s Sunburst of Grilled Vegetables

By EdieK

Ingredients

• 1/4 cup olive oil (50 ml)
• 2 tbsp balsamic vinegar (30 ml)
• Pinch each of salt and pepper
• 1 red pepper seeded and cut into 4 pieces
• 1 yellow pepper seeded and cut into 4 pieces
• 12 trimmed spears of asparagus
• 1 zucchini cut in thick slices
• 1 large Portobello mushroom cut in thick slices
• 1 red onion cut in thick slices
• 60 g of goat’s cheese or blue cheese

Details

Servings 4
Adapted from uniongas.com

Preparation

Step 1

In a large bowl, whisk together the olive oil, vinegar, salt and pepper until the salt is dissolved. Toss the vegetables in the marinade.

Place the vegetables on a medium-hot barbecue grill and cook, turning once, until grill marks appear. Serve the vegetables with the cheese of choice crumbled over top.