Grilled Vegetable Salad With Goat Cheese Croutons And Bal

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Servings: 4 Difficulty: Advanced
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A vibrant mix of charred seasonal vegetables, crisp greens, and tangy goat cheese croutons.
Grilled Vegetable Salad With Goat Cheese Croutons and Bal recipe image

This grilled vegetable salad is a celebration of summer flavors, featuring tender charred peppers, zucchini, and eggplant tossed with fresh mesclun greens. The smoky sweetness of the grilled veggies pairs perfectly with the creamy, tangy bite of homemade goat cheese croutons. Dressing it with a zesty balsamic vinaigrette ties the textures together beautifully. It’s an elegant yet easy dish perfect for warm-weather lunches, garden parties, or as a sophisticated side for grilled meats. Simple to prepare and visually stunning, this salad brings farm-fresh freshness to your table every time.

Grilled Vegetable Salad With Goat Cheese Croutons and Bal recipe image
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Grilled Vegetable Salad With Goat Cheese Croutons And Bal

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 7.8

Description

This grilled vegetable salad is a celebration of summer flavors, featuring tender charred peppers, zucchini, and eggplant tossed with fresh mesclun greens. The smoky sweetness of the grilled veggies pairs perfectly with the creamy, tangy bite of homemade goat cheese croutons. Dressing it with a zesty balsamic vinaigrette ties the textures together beautifully. It&# 226;ÂÂs an elegant yet easy dish perfect for warm-weather lunches, garden parties, or as a sophisticated side for grilled meats. Simple to prepare and visually stunning, this salad brings farm-fresh freshness to your table every time.

Ingredients

Directions

  1. Preheat a charcoal or wood fire until embers are ready, or preheat your broiler to high.
  2. Blanch broccoli florets briefly in boiling water, then drain and pat dry.
  3. Boil new potatoes until tender, drain, and slice them into 1/4-inch thick rounds.
  4. Slice zucchini, yellow squash, and baby Italian eggplant lengthwise into 1/4-inch thick planks.
  5. Quarter yellow bell pepper and remove seeds.
  6. Brush all vegetables, including potatoes and broccoli, lightly with olive oil.
  7. Grill vegetables for about 2 to 3 minutes per side, or until grill marks appear and they are tender-crisp.
  8. Transfer grilled vegetables to a large mixing bowl and toss with 1/4 cup of balsamic vinaigrette. Set aside.
  9. In a separate bowl, toss mesclun greens with 2 tablespoons of balsamic vinaigrette until lightly coated.
  10. Divide the dressed greens evenly among 4 plates.
  11. Arrange the grilled vegetables artfully around the greens on each plate.
  12. Top each portion with 2 goat cheese croutons.
  13. Serve immediately while vegetables are still warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 7.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, vegetable, salad, goat, cheese, croutons, balsamic, vinaigrette, summer, light, healthy, zucchini, eggplant, pepper, smoky, fresh, greens, italian, side, lunch
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