Ingredients:

1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp balsamic vinegar
4 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp fresh oregano, chopped
1 cup goat cheese, cut into small pieces
Salt and black pepper (to taste)

Directions:
Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges. For marinade, whisk balsamic vinegar, olive oil, mustard and oregano to blend; season with salt and pepper.

Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness.

Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.