Grilled vegetable salad with goat cheese croutons and bal
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | medium | Red bell pepper, quartered |
Lengthwise and seeded | ||
1 | medium | Yellow bell pepper, |
Quartered lengthwise and | ||
Seeded | ||
1 | medium | Zucchini, sliced lengthwise inch thick |
1 | medium | Yellow squash, sliced |
Lengthwise 1/4-inch thick | ||
1 | Baby Italian eggplant, | |
Sliced lengthwise 1/4-inch | ||
Thick | ||
1 | Head of broccoli, blanched | |
And cut into florets with | ||
Some stem attached | ||
4 | New potatoes, boiled and | |
Sliced 1/4-inch thick | ||
Olive oil | ||
6 | tablespoons | Balsamic Vinaigrette (recipe |
Follows) | ||
4 | cups | Mesclun or mixed red and |
Green lettuce leaves | ||
8 | Goat Cheese Croutons (recipe | |
Follows) |
Directions
Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler. Brush the peppers, zucchini, squash, eggplant, broccoli and potatoes with olive oil and grill for 2½ minutes on each side, or until grill marks appear. Place in a mixing bowl, dress with ¼ cup of the vinaigrette, and set aside. In a separate mixing bowl, dress the greens with 2 tablespoons of the vinaigrette. Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure that they are distributed equally. Garnish each portion with 2 goat cheese croutons.
Yield: 4 servings
GRILLIN' & CHILLIN' SHOW #GR3630