Grilled Veggie Burgers

Ingredients

• 1/3 cup Bio-Italia pesto 
• 1/3 cup plain Fairwinds goat chèvre
• 2 large carrots, cut lengthwise into wide 1⁄4 inch thick strips 
• 2 Gull Valley red bell peppers, sides cut off and core and seeds discarded 
• 2 Gull Valley yellow peppers, sides cut off and core and seeds discarded 
• 1 red onion, cut into 1⁄2-inch thick rounds 
• 1 large Gull Valley eggplant, cut into 1⁄2-inch thick rounds 
• Olive oil 
• Kosher salt
• Fresh ground black pepper 
• 4 Rustic Bakery buns (if you can find them, and if not, whatever works for you)

Directions

1. Preheat the grill to medium-high.
2. Mix together the pesto and goat cheese—set aside.
3. Brush veggies lightly with oil, and season with salt and pepper.Transfer the veggies to the grill and cook on both sides until tender and a little charred all over—this will be 7 to 10 minutes for the peppers and carrots and about 5 minutes for the onion and eggplant.Toast the buns lightly on the grill. Spread the pesto mixture on the bottom of the buns and add the veggies and the top bun.