Grilled Vegetable Salad With Goat Cheese
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Grilled Vegetable Salad With Goat Cheese
  Salad    Goat    Cheese    Vegetables  
Last updated 6/12/2012 1:00:08 AM. Recipe ID 23177. Report a problem with this recipe.
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      Title: Grilled vegetable salad with goat cheese
 Categories: 
      Yield: 4 Servings
 
      1 lg Red bell pepper
      1 lg Orange or yellow bell
           Pepper
      2    Or 3 small zucchini
      2    Or 3 small yellow summer
           Squash
      1 md Eggplant
      1 md Red onion
      1 lg Portobello mushroom
           Vegetable cooking spray
    1/4 c  Rosemary Garlic Oil (recipe
           Follows)
      1 lg Or 2 smaller bunches
           Arugula
           Salt and coarsely ground
           Black pepper
      2 tb Balsamic vinegar
      1 tb Fresh lemon juice
      2 oz Rindless goat cheese, such
           As Montrachet or Coach
           Farms
 
  Cut out the pepper stems and then slice each lengthwise along the
  ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and
  blossom ends from the zucchini and squash and cut them lengthwise
  into thin slices. Trim the eggplant and cut crosswise into 12 slices
  1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
  
  Trim the portobello mushroom stem even with the cap so it will lie
  flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary
  Garlic Oil. Set aside.
  
  Set a cast iron grill pan over high heat and coat with vegetable
  cooking spray. Let it warm up for 3 to 5 minutes (or light your
  outdoor grill). Using a pastry brush, coat the zucchini, squash,
  eggplant, and red onion slices with about 2 1/2 tablespoons of the
  remaining oil; it will be a very thin film, but it should be enough.
  The peppers do not need any. Grill the vegetables, except the onion
  in batches as necessary, on each side, rotating them 45 degrees to
  make cross-hatch grill marks. They should be cooked until they are
  nicely browned, but not charred, cooked through but still hold their
  texture. The peppers will have black marks on the outside, but they
  are eaten with their skin and bright color intact. Grill the mushroom
  stem side down first, so when it is turned and finishes cooking, the
  juices will be retained. Reduce the heat to medium high and grill the
  onion, turning and rotating as described, until tender and browned
  but not burned. Here are the approximate cooking times, which will
  vary with your grill:
  
  Peppers - 6 to 7 minutes per side
  
  Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on
  second
  
  Eggplant - 4 to 6 minutes per side
  
  Red Onion - 3 to 4 minutes per side
  
  Portobello - 5 to 6 minutes per side
  
  As the vegetables are cooked, transfer them to plates or a large
  baking sheet lined with wax paper. Transfer the portobello to a
  cutting board and let cool for at least 5 minutes; then slice. Be
  sure to reserve any mushroom juices. Season the grilled vegetables
  and mushroom lightly with salt and pepper.
  
  Line a large round or oval serving platter with the arugula. Arrange
  the grilled vegetables decoratively in bunches around the edge of the
  platter. Pile up the pepper wedges in the center.
  
  In a small bowl, whisk together the balsamic vinegar and lemon juice
  with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom
  juices. Drizzle evenly over the salad. Crumble goat cheese on top.
  Serve at room temperature.
  
  Yield: 4 to 6 servings
  




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Recipe ID 23177 (Apr 03, 2005)

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