Grilled summer vegetable platter
- Preheat barbecue to medium-high. Place vegetables on a tray and drizzle with 15 mL (1 tbsp.) olive oil; season with salt and pepper. Set aside.
- Whisk together pesto and vinegar in a small bowl. Slowly whisk in remaining olive oil and set aside.
- Place onion wedges on hot grill and cook 3 minutes. Add peppers and asparagus, then zucchini. Turn vegetables over as needed, grilling for 8 to 10 minutes total. Grill tomatoes for 30 seconds just before other vegetables are done. Transfer grilled vegetables to platter, drizzle with the pesto vinaigrette, and sprinkle with goat cheese.