Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup olive oil
1/2 pound asparagus -- trimmed
1 medium zucchini -- trimmed, cut
horizontally into thirds
1 japanese eggplant -- trimmed, cut
horizontally into thirds
1 red onion -- cut into thick
1 wedge -- with stem end still
-- attached
1 yellow bell pepper -- cut into 2-
-- inch wide strips
1 red bell pepper -- cut into 2-
-- inch wide strips
4 cups mixed baby greens
1 tablespoon chopped fresh thyme
2 ripe tomatoes -- cut into wedges
1/4 cup black brine-cured olives
1/4 crumbled soft fresh goat cheese |
Preparation:
Prepare barbecue (medium heat). Whisk lemon juice and mustard in small bowl to blend. Gradually whisk in oil. Arrange vegetables in large baking dish. Pour half of marinade over; reserve remaining marinade for dressing. Toss vegetables to coat. Let stand 15 minutes. Remove vegetables from marinade and season with salt and pepper. Grill vegetables until tender and brown in spots, about 5 to 10 minutes, turning frequently. Transfer to plate. Whisk thyme into reserved dressing/marinade. Pour over greens and toss to coat. Arrange greens on platter. Arrange grilled vegetables over. Arrange tomatoes and olives around salad. Sprinkle with goat cheese and serve.
Prep Time: 15/15 minutes Cook Time: 10 minutes Makes: 6 servings I love this salad because it's full of all the great flavors of summertime. Grill some slices of hearty country wheat bread to make the meal complet |
