Grilled Vegetable Salad
Grilled eggplant, zucchini, cremini mushrooms, red pepper and onion topped with pesto and goat cheese.
sea salt and black pepper
Prepare the vegetables by quartering the zucchini and red pepper lengthwise and slicing the eggplant and onion into ¾" rounds.
Brush all the vegetables with avocado oil (or cooking oil of your choice) then season with sea salt and pepper.
Heat up your BBQ then turn the temperature down to low.
Place the vegetable pieces straight onto the grill and cook for 7-8 minutes or until the vegetables have become tender and have started to char flipping the pieces about halfway through the cook time.
When the veggies have cooked, arrange them onto a serving plate then drizzle with pesto and top with crumbled goat cheese.