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

1. Cut peppers in half and remove seeds. Slice the other vegetables in 1/4 inch slices.
2. 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.
3. 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.
4. 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.)
5. 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.
6. 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