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
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