Grilled vegie salad w goat cheese croutons and balsamic vina
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Red bell pepper; seeded and |
| ; quartered lengthwise | ||
| 1 | medium | Yellow bell pepper; seeded and |
| ; quartered lengthwise | ||
| 1 | medium | Zucchini; sliced lengthwise |
| ; 1/4-inch thick | ||
| 1 | medium | Yellow squash; sliced lengthwise |
| ; 1/4-inch thick | ||
| 1 | Baby Italian eggplant; sliced lengthwise | |
| ; 1/4-inch thick | ||
| 1 | Head Broccoli; blanched | |
| 4 | Boiled new potatoes; sliced 1/4\" thick | |
| Olive oil | ||
| 6 | tablespoons | Balsamic Vinaigrette; see * Note |
| 4 | cups | Mesclun |
| (or mixed red and green lettuce leaves) | ||
| 8 | Goat Cheese Croutons; see * Note | |
Directions
* Note: See the "Balsamic Vinaigrette" and "Goat Cheese Croutons" recipes which are included in this collection.
Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler. Cut the broccoli into florets with some stem attached. 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. This recipe yields 4 servings.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630 broadcast 07-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-02-1996
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.