Best 5 Grilled Vegetables With Goat Cheese And Balsamic Glaze Recipes

Are you looking for a delicious and healthy recipe to impress your friends and family? Grilled vegetables with goat cheese and balsamic glaze is the perfect dish for any occasion. This simple yet flavorful recipe combines the natural sweetness of grilled vegetables with the tangy creaminess of goat cheese and the rich, sweet-tart flavor of balsamic glaze. The result is a dish that is both satisfying and visually appealing. Not only is it delicious, but it's also packed with nutrients, making it a guilt-free indulgence. So, grab your grill and let's get started!

Let's cook with our recipes!

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Grilled Eggplant Roulade with Balsamic Glaze image

Provided by Aaron McCargo Jr.

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups balsamic vinegar
1/2 cup pine nuts
2 eggplants, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces goat cheese
2 tablespoons heavy cream
1 tablespoon coarse sea salt
1 tablespoon cracked black pepper
2 tablespoons freshly chopped parsley leaves
1/4 cup thin strips roasted red peppers
1 cup chiffonade arugula

Steps:

Preheat the grill to medium-high heat.
Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter.
Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Food Network

Categories side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Steps:

Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

GRILLED VEGETABLE SANDWICH

Grilled Vegetable Sandwich image

I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals.

Provided by Sharon123

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices
1 small zucchini, sliced on an angle in 1/2 thick slices
1 red pepper, cut in quarter lengthwise
1 small red onion, cut into 4 slices
2 portabella mushroom caps
1/2 cup extra virgin olive oil
salt and pepper
8 slices crusty sourdough bread, cut 1/2 inch thick
4 pieces red leaf lettuce
3/4 cup mayonnaise
1/2 lemon, juiced
3 -5 drops hot sauce
1 clove garlic, skin removed and crushed
2 tablespoons thyme leaves
2 tablespoons fresh parsley leaves (flat leaved has most flavor)
2 tablespoons chopped chives or 2 tablespoons scallions

Steps:

Combine all ingredients (for mayo) in food processor and pulse (or blender).
Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
Season them with salt and pepper.
Place vegetables on a hot grill (or under broiler) and cook until they are tender.
Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
Enjoy!

GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES

Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles image

Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions.

Provided by Carol Klassen

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

6 portobello mushroom caps
4 red bell peppers, cored and quartered
1 red onion, thickly sliced
½ cup olive oil
2 limes, juiced
2 tablespoons grill seasoning
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoons balsamic vinegar
1 avocado - peeled, pitted, and cubed
½ cup crumbled goat cheese
salt to taste
freshly ground black pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
Preheat grill for medium heat and lightly oil the grate.
Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.7 g, Cholesterol 9.2 mg, Fat 27 g, Fiber 6.4 g, Protein 7.4 g, SaturatedFat 5.7 g, Sodium 563.2 mg, Sugar 7.5 g

GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE

Grilled Vegetables with Goat Cheese and Balsamic Glaze image

What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!

Provided by Denise Lepard @Denise0324

Categories Vegetables

Number Of Ingredients 11

Ingredients

1/2 cup(s) olive oil (may need less)
2 - large onions (mix it up, red, yellow, green)
4 - zucchini - sliced about 1/2 inch thick circles
4 - red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
1 - eggplant - sliced about 1/4 inch thick circles
3 or 4 - carrots slices anyway you like
- any other vegetable of your choice (mushrooms, tomatoes, etc.)
1/2 cup(s) balsamic vinegar
8 ounce(s) goat cheese (or soft cheese of your choice); bleu cheese works great too
- kosher salt and pepper to taste
- 1 handful of pine nuts or nuts of your choice (optional)

Steps:

Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
Serve with crunchy bread, warm, soft pita/flat bread.

Tips:

For the best flavor, choose fresh, seasonal vegetables.
Cut the vegetables into uniform sizes so that they cook evenly.
Do not overcrowd the grill. The vegetables should have enough space to cook properly.
Brush the vegetables with olive oil to prevent them from sticking to the grill.
Cook the vegetables over medium heat. This will help them to cook evenly without burning.
Turn the vegetables halfway through cooking to ensure that they are cooked evenly on all sides.
Remove the vegetables from the grill when they are tender and slightly charred.
Serve the grilled vegetables immediately with goat cheese and balsamic glaze.

Conclusion:

Grilled vegetables with goat cheese and balsamic glaze is a delicious and healthy side dish that can be enjoyed by people of all ages. The vegetables are packed with nutrients, and the goat cheese and balsamic glaze add a touch of flavor and richness. This dish is perfect for a summer cookout or a weeknight meal.