3 sweet peppers (use all red, or try orange, red and yellow to make it pretty)
1 large green zucchini, sliced diagonally ½” thick
1 bunch green asparagus, woody ends snapped off (just bend asparagus slightly and it will break between the good and the bad)
1 large sweet onion, peeled and cut into 8 wedges
2 large tomatoes, quartered
¼ cup extra virgin olive oil
½ tsp salt
freshly ground pepper to taste
2 tbsp pesto
1 tbsp red wine vinegar or balsamic vinegar
1 pkg (113g) sundried tomato and basil goat cheese crumbles (if you can’t find this, use plain goat cheese or feta cheese)
Instructions
Preheat grill to medium-high.
Place vegetables in a grilling basket or on a large baking tray and drizzle with 2 tbsp. of the olive oil. Season with salt and pepper; set aside. Whisk together pesto and vinegar in a small bowl. Slowly whisk in remainder of olive oil and set aside.
Place vegetables, EXCEPT tomatoes, on grill. Turn vegetables as needed, grilling for 8-10 minutes in total, until tender crisp. When other vegetables are just about done, add tomato quarters on grill for 30 seconds (or add to basket right at the end). Transfer grilled vegetables to a warm platter, drizzle with pesto dressing and sprinkle with crumbled cheese.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/05/grilled-summer-vegetable-platter/