- 1 red sweet pepper
- 1 yellow sweet pepper
- 1 Spanish onion
- 1/2 eggplant
- 1 zucchini
- 6 tablespoons [90 mL] balsamic vinegar
- 4 tablespoons [60 m] olive oil
- 1 tablespoon [15 mL] Dijon mustard
- 1 tablespoon [15 mL] freshly minced oregano
- Salt and pepper, to taste
- 12 asparagus tips
- 6 green onions
- 12 cherry-tomatoes
- 10 1/2 ounces [300 g] crumbled goat cheese
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- Half red and yellow sweet ppeppers lengthwise.
- Remove membranes and seed before cutting sweet peppers into 1-inch [2.5-cm] wide 3-inch [7.6-cm] long strips.
- Diagonally slice Spanish onion, eggplant half and and zucchini into 1/2-inch [1.3-cm] thick slices.
- For the marinade, whip together balsamic vinegar, olive oil, Dijon mustard and freshly minced oregano until thickening.
- Salt and pepper marinade to taste.
- Into a large bowl, delicately mix together sweet red and yellow peppers strips and Spanish onion, eggplant and zucchini slices along with asparagus tips, green onions and cherry-tomatoes.
- Tossing delicately, pour marinade all over mixed vegetables; leave to marinate for 30 minutes.
- Preheat barbecue to medium intensity.
- Drain marinated vegetables pieces also reserving marinade.
- Brown drained vegetables pieces onto hot barbecue rack until golden to taste.
- Brush done vegetables pieces with remaining marinade then transfer vegetables pieces into a glass salad bowl.
- Delicately mix in goat cheese crumbs, and serve.
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