Topped with crumbled goat cheese, this medley of summer vegetables makes a delicious main-course salad.
Recipe courtesy of Williams-Sonoma
Ingredients
- 1 large or 2 small eggplant, cut lengthwise into
- thick slices
- 3 yellow summer squash, such as crookneck or
- yellow zucchini, cut lengthwise into thick slices
- 1/4 cup plus 3 tablespoons olive oil
- Salt, to taste, plus 1/4 teaspoon
- Freshly ground pepper, to taste
- 1/2 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 tomatoes, cored and quartered
- 3 ounces mixed baby greens
- 2/3 cup fresh goat cheese, crumbled
Preparation
- 1 GRILL THE VEGETABLES: Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler. Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 tablespoons olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.
- 2 MAKE THE VINAIGRETTE: In a large bowl, whisk together the vinegar, mustard, the 1/4 teaspoon salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.
- 3 ASSEMBLE THE SALAD: Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve.
