Grilled Vegetable Salad with Maple Balsamic Vinaigrette and Goat’s Cheese

Salad Ingredients 1 large sweet yellow onion, sliced 2 green Zucchini, thinly sliced 8 large field Mushrooms, quartered 1 bulb fennel, sliced ¼ inch thick 2 red peppers, sliced 1 bunch asparagus cut into 2-inch pieces 1 tbs. BBQ Seasoning 2 tbs. olive Oil 1 tbs. chopped fresh thyme ½ cup crumbled goat’s cheese (optional) Salt and pepper Maple Balsamic Vinaigrette 3 tbsp. maple syrup ¼ cup balsamic vinegar 2 tbsp. Dijon mustard 1 tbsp. chopped fresh thyme ½ cup olive oil salt and pepper InstructionsIn a large bowl toss all of the vegetables together. Season with bbq seasoning, olive oil. Toss. Place in a bbq basket.Prepare the dressing.In a bowl whisk together the maple syrup, balsamic vinegar, mustard and basil. Add the olive oil in a slow steady stream until incorporated and the dressing is emulsified.Season to taste with salt and pepper. Preheat grill to medium high. Grill vegetables for 8 to 10 minutes per side until lightly charred and tender. Remove vegetables from the basket and place in a large bowl. Toss with dressing, fresh thyme and goat’s cheese. Season to taste with salt and pepper.Serves 8 Hosted on Acast. See acast.com/privacy for more information.