Grilled Everything with Basil, Balsamic and Goat Cheese

 8+ colorS

THE WHY BEHIND THIS RECIPE

It’s called the Grilled Everything bowl because you can literally use anything, and the combo of basil, balsamic, and goat cheese makes it taste incredible.

Chop any veggies you have on hand, marinate some chicken thighs (or steak, salmon—whatever you prefer), and let the grill do the rest.

Grilling is a flavor amplifier. The high heat draws out sweetness, concentrates umami, and adds that subtle smokiness you can’t get from a pan. It’s especially magic, in my opinion, on mushrooms, tomatoes, and onions. A few small technique tweaks make all the difference: oil the food (not the grill) to avoid flare-ups, don’t crowd the basket so your veg actually sears instead of steaming, and let your chicken rest before slicing - it makes it juicier! Why? When meat cooks, the muscle fibers contract and push juices toward the surface. If you cut into it right away, all those flavorful juices spill out onto your cutting board instead of staying in the meat. When you let it rest (5–10 minutes is enough for chicken thighs), the muscle fibers relax slightly and reabsorb some of those juices, keeping the meat moist and flavorful.

Anyways, the final bowl is colorful, balanced, and very flexible. I love the way the goat cheese softens into the warm veg, the basil adds freshness, and the balsamic ties it all together. It’s great warm, even better cold, and perfect for feeding a group or packing up for lunch the next day. Enjoy!

Yields: 4 servings

Total time: 30 minutes

• Prep time: 5-10 minutes

• Cook time: 20-25 minutes

WHAT YOU NEED

TOOLS

• Grill + grill basket (very helpful for tomatoes + mushrooms)

  • Optional: foil or skewers if you don’t have a basket!

• Cutting board + sharp knife

• Large mixing bowl

INGREDIENTS

Veggies (but mix it up depending on what you’ve got):

• 1 red onion, sliced into thick wedges

• 2 zucchini, halved lengthwise and cut into thick half moons

• 2 bell peppers, any color, sliced into strips

• 2 cups cherry tomatoes

• 1 cup mushrooms, halved or quartered if large

Protein:

• ~1.5 lbs boneless, skinless chicken thighs

• Simple marinade: olive oil, sea salt, black pepper, optional dried oregano or thyme

Finishing Touches:

• ¼ cup goat cheese (about 2 oz)

• 1 big big big handful fresh basil (~1 cup), roughly chopped or torn

• 2 tbsp good balsamic vinegar (more to taste)

• 2 tbsp olive oil

• Flaky sea salt

HOW TO DO IT

1. Marinate the Chicken: Toss chicken thighs with a drizzle of olive oil, salt, pepper, and herbs if using. Let it sit while you prep the veg (20–30 min is great).

2. Prep the Veg: Slice all your veggies into grill-appropriate sizes—think chunky but not massive. Toss with olive oil, salt, and pepper.

3. Grill Time: Heat your grill to medium-high. Add veggies to the grill basket (or skewers/foil if needed). Grill until charred and tender, about 10–15 min, tossing occasionally. Grill chicken thighs ~6–7 minutes per side, until done (you can always check internal temp - 165F)

4. Chop + Combine: Let everything cool slightly, then chop grilled veggies and chicken into bite-sized pieces. Add to a large bowl.

5. Finish with Flavor: Add goat cheese, basil, 2 tbsp balsamic, and 2 tbsp olive oil to the bowl. Toss gently. The goat cheese will melt into a creamy dressing. Sprinkle with flaky salt! Taste and decide if you want more balsamic!

SWAPS, TIPS & TRICKS

SWAPS:

• No goat cheese? Try feta, burrata, or dollops of ricotta

• Use whatever veg you’ve got: eggplant, corn, green beans, asparagus all work beautifully

• No grill? Roast everything at 425°F until charred and tender

• Want it spicy? Add red pepper flakes, Calabrian chili oil, or sliced fresno peppers

• Toss in toasted pine nuts or walnuts for crunch

TIPS:

• Serve over arugula, quinoa, cauliflower rice or rice to stretch it further

• Want more protein? Add grilled steak, salmon, or halloumi.

• For leftovers - it tastes great cold or room temp the next day. I suggest refreshing with a little extra olive oil + balsamic before eating again!

• Grill tips - from the Food Lab by J.Kenji and have been proven to be true by yours truly!

  • Don’t overcrowd the grill basket—you’ll steam instead of sear

  • Let proteins rest before slicing for max juiciness

  • Oil the food, not the grill to avoid sticking + flare-ups

Nutritional Info

Per serving, yields 4 servings

Calories: 356
Carbohydrates: 13g
Fiber: 4g
Net carbs: 9g
Protein: 38g
Fat: 16g
Sodium: 791mg
Sugar: 8g