Grilled Vegie Salad with Goat Cheese Croutons

Course : Grilling
Serves: 4
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1 medium red bell pepper -- seeded and quartered lengthwise
1 medium yellow bell pepper -- seeded and quartered lengthwise
1 medium zucchini sliced lengthwise 1/4-inch thick
1 medium yellow squash -- sliced lengthwise 1/4-inch thick
1 small baby Italian eggplant -- sliced lengthwise 1/4-inch thick
1 head broccoli -- blanched
4 medium boiled new potatoes -- sliced 1/4 inch thick
3 tablespoons olive oil
6 tablespoons balsamic vinaigrette -- see * note
4 cups mesclun (or mixed red and green lettuce leaves)
8 medium goat cheese croutons -- see * note

Preparation / Directions:

* Note: See the "Balsamic Vinaigrette" and "Goat Cheese Croutons" recipes which are included in this collection. Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler. Cut the broccoli into florets with some stem attached. 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630

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