Marinated Grilled Vegetables

Eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled ’til soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.

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
½ cup olive oil
¼ cup balsamic vinegar + ¼ cup apple cider vinegar
4-5 garlic cloves, smashed
2-3 Tbs fresh chopped oregano (or 2 Tbs dry oregano)
salt to taste
½ cup goat cheese
¼ cup whipping cream
1 clove garlic
salt to taste

View the full recipe at Viktoria’s Table →