Grilled Vegetable Salad With Goat Cheese Croutons

Recipe Ingredients

1 cup	237ml	Red bell pepper (medium) quartered lengthwise and seeded
1		Yellow bell pepper (medium) quartered lengthwise and seeded
1		Zucchini (medium) sliced lengthwise 1/4-inch thick
1		Yellow squash (medium) sliced lengthwise 1/4-inch thick
1		Baby Italian eggplant sliced lengthwise 1/4-inch thick
1		Broccoli - blanched cut into florets with some stem attached
4		New potatoes - boiled sliced 1/4-inch thick
		Olive oil
6 tablespoons	90ml	Balsamic vinaigrette
4 cups	120g / 4.2oz	Mesclun or mixed red and green lettuce leaves goat cheese croutons
		Olive oil
8		French or Italian bread - 1/2 inch thick
		Salt and freshly ground pepper
8		Goat cheese - 1/4 inch thick
1 tablespoon	15ml	Fresh thyme leaves

Recipe Instructions

Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler. Brush the peppers, zucchini, squash, eggplant, broccoli and potatoes with olive oil and grill for 2 1/2 minutes on each side, or until grill marks appear. Place in a mixing bowl, dress with 1/4 cup of the vinaigrette, and set aside.

In a separate mixing bowl, dress the greens with 2 tablespoons of the vinaigrette. Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure that they are distributed equally. Garnish each portion with 2 goat cheese croutons.

Goat Cheese Croutons: Preheat the oven to 350 degrees. Brush both sides of the bread slices with olive oil and sprinkle with salt and pepper. Place the bread on a baking sheet and toast in the oven for about 4 minutes, turning once, until lightly browned. Top each crouton with a slice of goat cheese and sprinkle with thyme, salt and pepper. Set aside.

Source:
Grillin' And Chillin' SHOW #GR3630

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