Grilled Vegetables With Chevre Dip
1/2 cup balsamic vinegar 125 ml
1 tbsp brown sugar 15 ml
1 clove garlic, minced 1
1 tbsp chopped fresh rosemary,or 1/2 tsp/2 mL dried 15 ml
Grilled Vegetables:
1 bulb fennel, trimmed and cut in thin wedges 1
1 red onion, cut in wedges 1
1 lb thin eggplants (about 4), cut in 1 inch/2.5 cm chunks 500 g
1/2 lb portobello mushrooms, cut in chunks 250 g
2 Belgian endives, cut lengthwise in quarters 2
1/2 lb thick asparagus, trimmed 250 g
2 cups cherry tomatoes Sprigs fresh basil or parsley 500 mL
Chevre Dip:
4 oz chevre (goat cheese)125g
3/4 cup yogurt cheese or thick yogurt 175 mL
1 head roasted garlic or 2 cloves raw garlic, minced 1
1 tbsp balsamic vinegar 15 mL
1 tsp pepper 5 mL
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