Remove the insides of 2 red peppers, and slice 2 zucchinis in half lengthways. Clean and prepare 2 portobello mushrooms.
Place the prepared vegetables on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon oregano. Toss to coat evenly.
Heat your grill to high. Place the vegetables on the grill, cut side down, and char for about 7 minutes, or until one side is deeply caramelized.
Remove the vegetables from the grill and let them cool slightly. Dice them into bite-sized pieces.
In a large bowl, combine the diced veggies with 2 cups of arugula. Drizzle with 2 tablespoons balsamic glaze and 2 tablespoons olive oil. Toss to combine.
Crumble goat cheese over the top of the salad and serve. Enjoy your delicious Charred Veggie Salad!
