Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

Prep Time

 

Cook Time

 

Serves

4 people

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.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC