Grilled Vegetables with Goat Cheese, Thyme Balsamic Reduction and Pistachios

You can purchase already made balsamic reduction or glaze at the market. But it is simple to make at home, and you can infuse the vinegar with your favorite herbs, spices or even dried fruit to create your own blends. The sweet-tart flavor perfectly complements the smoky, grilled vegetables and bread. Feel free to use whatever vegetables you have growing in your garden for this recipe.

1 cup balsamic vinegar

4 sprigs fresh thyme

1 tablespoon honey

Extra virgin olive oil

2 zucchini, sliced 1/3 inch thick

2 yellow summer squash, sliced 1/3 inch thick

2 red bell peppers, sliced 1/3 inch thick

1 eggplant, sliced 1/3 inch thick

2 portabella mushrooms, sliced 1/3 inch thick

1 loaf baguette bread, sliced 1/3 inch thick

Salt

Freshly ground black pepper

1/2 cup pistachios, chopped

1/2 cup fresh parsley, chopped

1/2 cup crumbled goat cheese

Place the balsamic vinegar and thyme in a small saucepan and simmer over low heat until it has reduced to a 1/4 cup, about 30 minutes. Remove the pan from the heat, remove the thyme sprigs and stir in the honey. Set aside.

Heat a grill pan over medium-high heat. Lightly oil the grill and veggies with olive oil using a basting brush. Grill the vegetables and bread slices in batches, about 2 minutes on each side or until grill marks appear and vegetables are slightly softened.

Sprinkle the vegetables with salt and pepper after grilling. Arrange the vegetables on a platter and drizzle with the balsamic reduction. Garnish with the pistachios, parsley and goat cheese and serve with the grilled bread.