Grilled Vegetables With Chevre Dip Recipe
The grilled vegetables with chevre dip is a summer fresh vegetable reciep that can be cooked on the grill. Onions, eggplants, mushrooms, asparagus and tomatoes brushed with balsamic vinegar glaze are grilled and served with a chevre dip made with garlic and goat cheese along with vinegar. it can be served as a side in a meal or as a snack between meals.
Ingredients
Balsamic Glaze:
1/2 cup balsamic vinegar 125 ml
1 tbsp brown sugar 15 ml
1 clove garlic, minced 1
1 tbsp chopped fresh rosemary,or 1/2 tsp/2 mL dried 15 ml
Grilled Vegetables:
1 bulb fennel, trimmed and cut in thin wedges 1
1 red onion, cut in wedges 1
1 lb thin eggplants (about 4), cut in 1 inch/2.5 cm chunks 500 g
1/2 lb portobello mushrooms, cut in chunks 250 g
2 Belgian endives, cut lengthwise in quarters 2
1/2 lb thick asparagus, trimmed 250 g
2 cups cherry tomatoes Sprigs fresh basil or parsley 500 mL
Chevre Dip:
4 oz chevre (goat cheese)125g
3/4 cup yogurt cheese or thick yogurt 175 mL
1 head roasted garlic or 2 cloves raw garlic, minced 1
1 tbsp balsamic vinegar 15 mL
1 tsp pepper 5 mL
Directions
To make glaze, in small saucepan, combine vinegar, sugar, minced garlic and rosemary.
Bring to a boil.
Cook for about 5 minutes, or until slightly thickened.
Brush fennel, red onion, eggplant and mushroom pieces with glaze.
Grill for 5 to 15 minutes, or until well browned.
Brush Belgian endive and asparagus with glaze.
Grill just until browned, about 5 minutes.
Watch vegetables closely, turning often.
Arrange vegetables on serving platter.
Garnish with cherry tomatoes and sprigs of fresh basil.
To make dip, in food processor, combine chevre and yogurt cheese.
Squeeze garlic out of skins and add to cheese.
Add vinegar and pepper.
Puree until smooth.
Taste and adjust seasonings if necessary.
(You should have about 1 cup/250 mL dip.) Place dip in bowl and serve with vegetables.
Bring to a boil.
Cook for about 5 minutes, or until slightly thickened.
Brush fennel, red onion, eggplant and mushroom pieces with glaze.
Grill for 5 to 15 minutes, or until well browned.
Brush Belgian endive and asparagus with glaze.
Grill just until browned, about 5 minutes.
Watch vegetables closely, turning often.
Arrange vegetables on serving platter.
Garnish with cherry tomatoes and sprigs of fresh basil.
To make dip, in food processor, combine chevre and yogurt cheese.
Squeeze garlic out of skins and add to cheese.
Add vinegar and pepper.
Puree until smooth.
Taste and adjust seasonings if necessary.
(You should have about 1 cup/250 mL dip.) Place dip in bowl and serve with vegetables.
