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Grilled Vegetable Medley

Teresa
Grilled carrots, asparagus and fennel with goat cheese
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Prep Time 15 minutes
Course Side Dish

Equipment

  • vegetable grill basket
  • barbeque grill
  • tongs

Ingredients
  

Main Ingredients

  • 2 tbsp extra virgin olive oil
  • 6 carrots
  • 1 fennel bulb
  • 1 bunch of asparagus
  • 3 oz. goat cheese

Spices

  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • 1 tbsp rosemary

Optional

  • balsamic vinegar
  • fresh squeezed lemon juice

Instructions
 

  • Prepare vegetables: Rinse all vegetables. Peel carrots, cut in half crosswise and slice lengthwise. Cut stalks and base from fennel. Slice from top to bottom. Snap bottoms of asparagus off, Cut remaining stalk into thirds.
  • Toss all vegetables together in bowl or directly into grill basket. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder and dried rosemary.
  • Place grill basket in medium to high preheated grill and close lid. Check and toss every 5 minutes until just a bit more than crisp tender and nicely browned and slightly charred.
  • Sprinkle with crumbled goat cheese. If you want, you could squeeze fresh lemon juice over the veggies just before the cheese. Also optional, you could top it all with a drizzle of balsamic vinegar.
  • Serve and enjoy!