Yield: 6 servings
- 1 zucchini
- Brussels sprouts
- 2 bell peppers
- 1 red onion
- Olive oil
- Salt & pepper, to taste
- 4 oz. goat cheese
- 1/3 cup pesto
- 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.
- Place all vegetables in a large mixing bowl with olive oil, salt, and pepper. Toss to coat.
- Place the vegetables in a grilling basket. Cook on the BBQ over low heat for 7-8 minutes until tender, flipping halfway through.
- When done cooking, transfer the vegetables to a mixing bowl. Toss with the goat cheese and pesto.
- Serve warm.
Adapted from Love & Good Stuff.