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Grilled Vegetable Salad with Goat Cheese

Photo: Jean Allsopp; Styling: Mindi Shapiro
Yield Makes 4 servings


  • 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

How to Make It

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

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

  3. 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.