Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

These veggie Big Macs as we call them at home are delicious served warm or cold. With the goat cheese it?s best to put them on the grill so the cheese starts to ooze before you serve them. If you?ve got a mushroom-lover on the guest list you can top them with a Portobello mushroom and then they really do look like burgers.
Directions for: Grilled Vegetable And Goat Cheese Salad

Ingredients

Grilled Vegetable And Goat Che

lb(s) (250g) zucchini, cut into 1-inch (2.5 cm) discs

lb(s) (250 g) yellow squash, cut into 1-inch (2.5 cm) discs

1 red onion, cut into 1-inch (2.5 cm) chunks

lb(s) (125 g) red peppers, cut into 1 -inch (3.5 cm) squares, and cut diagonally into triangles

lb(s) (125 g) yellow peppers, cut into 1 -inch (3.5 cm) squares, and cut diagonally into triangles

Olive oil

14 bamboo skewers, soaked in water for 1 hour

Dressing

cup (50 mL) balsamic vinegar

1 tsp (5 mL) fresh thyme

Kosher salt and freshly ground black pepper

cup (75 mL) extra virgin olive oil

1 cup (250 mL) crumbled chvre

Directions

Grilled Vegetable And Goat Che Dressing

1. Preheat grill or barbecue to medium. In a shallow dish, toss vegetables with enough olive oil to coat (2-3 tablespoons/30-45 mL). Thread vegetables onto soaked skewers. Grill over medium heat until slightly charred and tender, turning occasionally, about 8-10 minutes.

2. Meanwhile, in a small bowl, whisk together vinegar, thyme, salt and pepper. Slowly drizzle in olive oil. Drizzle warm vegetables with dressing and top with chvre (vegetables can be served on skewers or remove vegetables to a serving platter).

See more: Party Favourites, Summer, Vegetables, Salad, Grill, Barbeque, Cheese, Eggs/Dairy, Appetizer, Lunch, Vegetarian, BBQ