Grilled Veggies with a Twist

Simple.  It doesn't get any easier and you may ask why I am blogging about something so brutally simple.  Well, it's just that whenever I put these out on the table, there are ooohs and aaahhhss....  I guess it's the presentation.  So that's what I'm doing today.  Giving you another way to present grilled vegetables.
I used Feta in this photo but I've also used Goat Cheese in the past and it's super delicious and gets soft when it's warm.  I always use Basil because that's my favorite.  Sometimes I use red peppers and sometimes I grill red onions.  Whatever tickles your fancy.  I never over-grill my veg though.  I don't like them mushy, I want some texture.  You can also prepare this an hour or two before and serve at room temp and treat it like a salad.  I can't give you exact measurements because I don't have any.  I wing this...how could you not?!

Grilled Veggies with a Twist


Assortment of vegetables (peppers, zucchini, asparagus, onion, eggplant, mushrooms)
Olive Oil
Balsamic
1 clove of garlic, chopped
salt & pepper
Feta Cheese
Kalamata Olives, chopped or sliced
Fresh Basil, torn

In a dish combine sliced veggies with a drizzle of Olive Oil, a drizzle of Balsamic, chopped garlic and season with salt and pepper.  Toss to coat, marinate if possible for an hour or so.  When you're ready to grill, toss the vegetables on the bbq and set the dish aside.  Grill to desired doneness.  Once veggies are ready to come off, put them back in the bowl or dish and the heat will help absorb any dressing remaining.  Place on a platter, sprinkle with feta, olives and basil.  Drizzle any remaining dressing on top.