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Marinated grilled vegetables with whipped goat cheese - eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side. | www.viktoriastable.com

Marinated Grilled Vegetables with Whipped Goat Cheese

Marinated grilled vegetables with whipped goat cheese - eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.

Course Side dish / Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 -10
Calories 256 kcal
Author Viktoria

Ingredients

  • 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

Instructions

  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.

Recipe Notes

Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.