Ingredients:
Mix of: eggplant, zucchini, onions, sweet potato, peppers. Italian or Greek Salad Dressing (regular or low-fat). Small block of goat cheese at room temperature (regular or low fat). Fresh garlic, roasted garlic or garlic powder. All-purpose salt-free herb and spice seasoning mix (or dried Italian seasoning).
Directions
- Cut peppers in half and remove seeds. Slice the other vegetables in 1/4 inch slices.
- Combine vegetables and enough dressing to coat everything in a resealable bag.Turn a few times to distribute dressing and refrigerate for at least an hour or overnight.
- Blend goat cheese, garlic and seasoning mix (to taste) and refrigerate. For convenience you can use a garlic and herb soft cheese like Boursin instead of making your own.
- Place veggies on oiled grill at medium heat. Cook 8 – 10 mins checking and turning often until done to your preference. Discard the dressing used for the marinade and use fresh dressing to baste occasionally if you like.)
- Arrange warm vegetables on a platter or individual plates and top with a generous dollop of goat cheese. Drizzle with a little olive oil and top with fresh ground pepper if you like.
- Serving options: serve at room temperature as part of antipasto plate or use in a sandwich with a good smear of goat cheese mix.
Lisa Kehler, Off Your Plate Nutrition, OffYourPlateNutrition.ca
