Grilled Vegetable Salad

My mom made this killer grilled vegetable salad while I was home visiting a couple weeks ago and I just couldn't wait to add it to our rotation at home. Last Sunday, it was a beautiful summer night with just the right amount of breeze, so the hubs and I had an impromptu dinner on the patio. I don't know why we don't use it more often, but I've decided I'm going to make a point of it to get out there more.

Anyway, burgers were on the menu and I thought this would be a healthier alternative to fries, chips, or the other typical items paired with burgers. Here's what you need for 2 people:

6-8 large portobello mushroom caps
1 red bell pepper cut into bite sized pieces
1 sweet or red onion, quarter and separate
1/2 cup of avocado oil- I use this for its high smoke point when grilling
juice from 2 fresh limes
2 tbsp of grill seasoning- I used Trader's Joe's 21 Seasoning Salute because it has zero sodium, we put this stuff on EVERYTHING
2 garlic cloves, minced
1 pinch of cayenne pepper
2 tbsp balsamic vinegar
1 avocado cubed
1/2 cup crumbled goat cheese (feta would be a nice substitute)
salt and pepper to taste- for me, the cheese provides enough of the savory flavor, so I skip the salt
2 tbsp of chopped basil

Instructions:

Whisk oil, lime, grill seasoning, garlic and cayenne pepper in a small bowl.
Place mushrooms, peppers, onion in a ziploc bag and cover with the marinade. Seal and shake the bag to adequately coat all the vegetables. Marinate for 30 minutes.

Put the vegetables on skewers and reserve remaining marinade.
Grill for about 5 minutes, or until desired doneness.

Transfer veggies onto a large platter. Whisk remaining marinade with balsamic vinegar and pour over vegetables.
Top with avocado and goat cheese and sprinkle with basil.

We topped off the meal with some grilled sweet corn and it was the perfect meal for a summer weekend!