Delicious Grilled Vegetables with Creamy Avocado and Tangy Goat Cheese

This recipe combines the smoky flavors of grilled vegetables with the creamy richness of avocado and the tanginess of goat cheese crumbles. It's a perfect side dish or vegetarian main course for your summer BBQs or weeknight dinners. The vegetables are seasoned with a smoky spice blend that adds depth and a touch of heat, while the avocado adds a smooth and buttery texture. Topped with tangy goat cheese crumbles, this dish is a symphony of flavors that will delight your taste buds.

Ingredients

• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 eggplant
• 1 red onion
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 avocados
• Juice of 1 lime
• 4 ounces goat cheese, crumbled
• Fresh cilantro, for garnish

Directions

1. Preheat your grill to medium-high heat.
2. Cut the zucchinis, bell peppers, eggplant, and red onion into thick slices.
3. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Brush the vegetable slices with the spice mixture, making sure to coat them evenly.
5. Grill the vegetables for about 3-4 minutes per side, or until they are nicely charred and tender.
6. While the vegetables are grilling, prepare the avocado by cutting them in half, removing the pit, and scooping out the flesh into a bowl. Mash the avocado with a fork and add the lime juice. Season with salt and pepper to taste.
7. Once the vegetables are done, remove them from the grill and let them cool slightly.
8. Arrange the grilled vegetables on a platter.
9. Top the vegetables with the mashed avocado mixture.
10. Sprinkle the crumbled goat cheese over the top.
11. Garnish with fresh cilantro.
12. Serve the grilled smoky vegetables with avocado and goat cheese crumbles immediately and enjoy!

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