Options

Format:
Include:
PRINT
See more
Photo: Jean Allsopp; Styling: Mindi Shapiro Photo by: Photo: Jean Allsopp; Styling: Mindi Shapiro

Grilled Vegetable Salad with Goat Cheese

Coastal Living JULY 2008

  • Yield: Makes 4 servings

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.

advertisement

Go to full version of

Grilled Vegetable Salad with Goat Cheese recipe

advertisement