Grilled Vegetables with Goat Cheese and Balsamic Glaze

Serves 6

1 medium eggplant
1 zucchini
1/4 cup extra virgin olive oil
Black pepper
1 roasted red pepper, cut into strips
2 ounces goat cheese
Balsamic Glaze, see below
4 basil leaves, chiffonade

  1. Preheat the grill to medium-high heat.
  2. Trim the eggplant and zucchini and slice them crosswise into 1/3-inch thick slices.  Brush them with olive oil.
  3. Grill the eggplant and zucchini for 2 to 4 minutes on each side, or until they are golden brown and cooked through.
  4. Lay the slices on a work surface and sprinkle with salt and pepper.
  5. Place a slice of grilled eggplant on each serving plate.  Spread a teaspoon of goat cheese over the eggplant and top with a slice of grilled zucchini.  Place a few strips of red pepper on top.
  6. Drizzle with olive oil and balsamic.  Garnish with basil.
For the Balsamic Glaze: In a small saucepan, simmer 1/2 cup of balsamic vinegar until it has reduced by half.  Store at room temperature until ready to use.
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