Grilled Vegetable Salad With Goat Cheese
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From Coastal Living magazine, just sounds like the perfect thing for a summer meal! I've lightened it up a bit, reducing the oil and cheese from the original recipe.
- Ready In:
- 22mins
- Serves:
- Units:
Nutrition Information
9
People talking
ingredients
- 2 zucchini, halved lengthwise and sliced
- 1 summer squash, cut the same way
- 1 sweet onion, wedged
- 1 red bell pepper, cut into chunks
- 1 tablespoon olive oil
- 2 tablespoons white balsamic vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 cup fresh basil, chopped
- 1 ounce goat cheese, crumbled
directions
- Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
- Grill uncovered over medium-high heat for 10-12 minutes, turning once.
- Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.
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RECIPE MADE WITH LOVE BY
@jessi_mcg
Contributor
@jessi_mcg
Contributor
"From Coastal Living magazine, just sounds like the perfect thing for a summer meal! I've lightened it up a bit, reducing the oil and cheese from the original recipe."
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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).
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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!
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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.
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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.
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