Grilled Vegetables

Yield: 6 servings


  • 1 zucchini
  • Asparagus
  • Brussels sprouts
  • 2 bell peppers
  • 1 red onion
  • Olive oil
  • Salt & pepper, to taste
  • 4 oz. goat cheese
  • 1/3 cup pesto


  1. Quarter the zucchini into spears.  Snap off the base of the asparagus.  Cut the brussels sprouts in half.  Cut the bell peppers into chunks.  Cut the red onion into wedges.
  2. Place all vegetables in a large mixing bowl with olive oil, salt, and pepper.  Toss to coat.
  3. Place the vegetables in a grilling basket.  Cook on the BBQ over low heat for 7-8 minutes until tender, flipping halfway through.
  4. When done cooking, transfer the vegetables to a mixing bowl.  Toss with the goat cheese and pesto.
  5. Serve warm.
Adapted from Love & Good Stuff.