• 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:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 4-5 garlic cloves, smashed
  • 2-3 Tbs chopped fresh oregano (or 2 Tbs dry oregano)
  • salt & black pepper to taste

For the whipped goat cheese:

  • 1/2 cup goat cheese
  • 1/4 cup whipping cream
  • 1 garlic clove
  • salt to taste


  1. Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
  2. Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
  3. Wash the peppers, and leave whole.
  4. Wash the asparagus, and cut the woody ends.
  5. 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.
  6. Grill veggies on medium heat, turning them over once or twice.
  7. 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.
  8. 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.
  9. Serve veggies with the whipped goat cheese on the side.

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