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How to make it

  • First, prepare the vinaigrette. In a bowl, whisk together the olive oil, Red wine, Balsamic Vinegar, Dijon mustard and rosemary. Season with salt and pepper to taste.
  • In a large bowl, combine all vegetables together. Add 1/2 of the vinaigrette to the container, cover and refrigerate for an hour, turning occasionally to marinate evenly. Reserve remaining 1/2 of the Vinaigrette to toss with the vegetables after grilling.
  • Preheat BBQ to medium high heat.
  • Remove vegetables from marinade and arrange in a BBQ basket. Place basket onto the grill and cook the vegetables, turning and basting occasionally with the marinade, until lightly charred and tender, about 10-15 minutes.
  • Remove basket from grill. Remove vegetables and place in a large bowl. Toss with reserved Vinaigrette, season with salt and pepper to taste. Arrange on a serving platter and top with crumbled goat's cheese. Enjoy!

Reviews & Comments 6

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  • NPMarie 5 years ago
    Great summer meal...I'm trying this for it!
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  • NPMarie 6 years ago
    Love the addition of balsamic, such great flavor..Wonderful post:)
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  • RavenWhite 6 years ago
    Sounds good! :)
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    " It was excellent "
    a1patti ate it and said...
    This is awesome! I always like something like this when I grill also. The grill basket sounds great, much easier than skewers.
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  • sparow64 6 years ago
    I love this Janet!! MMMMMMMM That goat cheese oooh la la is the bomb!
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  • pleclare 6 years ago
    These look so good...
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  • Cherrill 6 years ago
    This is a very Spanish friendly recipe. I do something similar in the oven - but hadn't thought of the BBQ and the addition of Goat's Cheese is a master stroke. Thank you so much!!
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