Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

• Serves:4

 

Tagged:
baby greens, balsamic vinegar, egplant, goat cheese, olive oil, salad, summer squash, tomatoes,

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

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.
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.
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.