Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

Carol Reynolds 3

"Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions."

Ingredients 1 h {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
  4. Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 24

  1. 36 Ratings


You MUST make these!! They are awesome and will impress everyone. My picky in-laws (but I don't like goat cheese..) loved them, my 13 year-old son (mom, when can we have those grilled vegetables again?...). Very easy to substitute depending on what veggies you have on hand. Have made this 5 times, here are my suggestions: slice the onion THICK or they will get lost. add zucchini (quartered lengthwise) and/or asparagus, eggplant is good also. MOST IMPORTANT: PUT SOME BALSAMIC IN YOUR MARINADE, THEN ADD GOOD/HIGH QUALITY BALSAMIC TO SOME OF THE REMAINING MARINADE TO DRIZZLE ON THE GRILLED VEGGIES. The avacado is optional but the goat cheese and FRESH basil are a must. Addistional suggestion: on the chance that you have leftover veggies, cut them up and add to sauteed onion and garlic, throw in a can of diced tomatoes and some grilled, sliced chicken sausage. Simmer to desired consistancy and serve over pasta with additional cheese. I now make extra veggies every time, just so we can have the pasta. Did I mention I like this receipe :)


Absolutely amazing! Like another said, I'm dreaming of the next time I have this! I made the recipe exactly as above except I mistakenly added the balsamic vinegar while marinating instead of after grilling - but it was so good I don't think I'd try it the original way. We used the suggested ingredients, plus zucchini (quartered lengthwise), yellow bell pepper, and eggplant sliced into 1/2" rounds, all good. The red onion is a must, it is a wonderful flavor complement to the other veggies. My suggestion, make a lot, especially if you're feeding more than 3 or 4 people - it'll be a hit.


I'd give this 10 stars if I could! This is BY FAR the best recipe for grilled veggies I have ever tried! Hubby agrees too! I followed the recipe exactly as written, except that I used more cayenne (probably around 1/4 tsp - even that wasn't spicy). For the grill seasoning I used Montreal Steak Spice and used slightly less than called for. I'm already dreaming of the next time I can have this! I wouldn't change a thing! I love the sweetness of the peppers combined with the freshness from the basil and creamy goat cheese and avocado. This is the kind of recipe that will thoroughly impress guests.