Grilled Veg W Chevre & REduced Balsamic

Perfect make ahead and reheat on a roasting tray before dressing.

I love this dish. Such big bold flavours you wont miss the meat. It’s super important to grill each veg individually & season all veg with oil, salt & pepper. This guarantees all are cooked correctly to their own perfect crisp texture.

- red, yellow peppers
- eggplant
- zucchini
- green onions
- asparagus
- spanish onion
- fresh basil
- 2 cups of balsamic vinegar
- goats cheese (feta works great also)
- fresh lemon

Feel free to adjust the quantities of each individual veg according to your own taste. Clean & cut all veg, toss in a bowl with olive oil, salt/pepper. In a grill pan or bbq cook all veg on med/high heat until seared but not over cooked - make sure your veg still has crisp texture (they will continue to soften slightly after they’re removed from the heat). 

Meanwhile... reduce 2 cups of balsamic vinegar until it thickens and becomes syrupy. This should take around 10/15 mins on a med/high heat. Let cool for a few mins once it's thickened.

Assemble grilled veg on platter, break up cheese of choice, tear up fresh basil, squeeze over fresh lemon, drizzle with balsamic reduction, olive oil and cracked pepper.

Crack a bottle of bold crisp white and enjoy.

Grilled Veg W Chevre & Reduced Balsamic