Grilled Vegetable Salad with Goat Cheese

Photo: Jean Allsopp; Styling: Mindi Shapiro

Yield:

Makes 4 servings

Recipe from


Ingredients

2 zucchini, cut in half crosswise, sliced lengthwise
1 yellow squash, cut in half crosswise, sliced lengthwise
1 sweet onion, cut into thin wedges
1 red bell pepper, cut into large pieces
3 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
4 ounces goat cheese, crumbled

Preparation

Combine zucchini, squash, onion, and bell pepper in a large bowl. Drizzle with 1 tablespoon olive oil, and toss to coat.

Grill, uncovered, over medium-high heat (350º to 400º) for 10 to 12 minutes, turning once, or until just tender.

Whisk together vinegar, salt, and pepper in a large bowl; slowly whisk in remaining 2 tablespoons olive oil. Add grilled vegetables and basil; toss to coat. Sprinkle with goat cheese just before serving.

Note:

Jackie Mills, R.D.,

July 2008