This one is going straight into my keeper file! Very, very good. I also threw in cubed eggplant and roasted the veggies in the oven at 425 for about 40 minutes. If you oven roast, use two large pans or trays so veggies won't be crowded. Can't wait to try this on the grill. If you haven't tried white balsamic vinegar, go ahead and splurge on some. It's milder than the dark balsamic and very versatile.
Great salad - I served it over a bed of arugula. I thought I had white balsamic, but we were out, so I used regular. It was delicious; the taste definitely didn't suffer from using the dark balsamic (I think it actually gave it a richer better flavor).
I ended up roasting my veggies instead of grilling because I couldn't find my grill pan. I adore roasted veggies, though, and loved them done this way. I thought the dressing was good but found I would have preferred to eat the veggies without it. Made for ZWT8 France. Merci!
Very pretty, and very easy. A great way to add some color to your table. I add more cheese, as the amount specified didn't really go very far. I really like that this uses the white balsamic, so that the bright color of the veggies shows through. I'll definitely make this again, it'll be a great summer side dish when all of the veggies are in season.
This was outstanding! We loved it...will be making this alot for the summer I am sure...The goat cheese puts this recipe over the top.
Delicious! I oven grilled it at 375*F for 15 minutes instead of using my BBQ. I was surprised that something so simple would be so good. For ZWT6 N.
Terrific! Who knew grilled foods could be so sophisticated. 5 stars all the way! Thank you.
What an amazing salad, quite easy to prepare and a nice mixture of veggies. It also is very pretty, I also like the addition of goat cheese.
Whoa! This was seriously yummy! I did change the veggies a bit, using one yellow zuccchini, 1/2 each of yellow, red, and orange peppers, some portabellas, and a couple of shallots. Because the portabellas would have stained the other, lighter veggies, I roasted them separate with some garlic, and then layered the veggies, followed by the goat cheese. This was a really simple, lovely salad; we'll be making this often. Made for PAC Spring '09.