Grilled Vegetable Salad With Goat Cheese Food

GRILLED VEGETABLE SALAD

Steps:

• Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
• Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
• Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
• Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• 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.
• Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Steps:

• Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
• Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
• Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

GRILLED VEGETABLE SALAD

Steps:

• Combine first 7 ingredients in large plastic zip lock bag.
• Set aside. Cut carrots and remaining vegetables into large pieces.
• Add vegetables to vinegar mixture; seal bag and rotate to coat.
• Let stand 30 minutes, tossing occasionally.
• Drain vegetables, reserving marinade mixture.
• Salt and pepper vegetables to taste then arrange vegetables in grill basket.
• Cook, covered with grill lid, 15-20 minutes.
• Return cooked vegetables to reserved vinegar mixture, tossing gently.
• Eat immediately or refrigerate overnight.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
• Grill uncovered over medium-high heat for 10-12 minutes, turning once.
• Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.

GRILLED VEGETABLE STACK WITH GOAT CHEESE STUFFING

Steps:

• Make the goat cheese stuffing by mixing the goat cheese, garlic clove, shallot and chives together well. Goat cheese is very creamy when it is at room temperature and it should allow you to mix this cheese stuffing so that it is fairly smooth. Put in the fridge until needed again.
• Thinly slice the eggplant and zucchini lengthwise. Discard the outer strip on both sides. You should have 8 strips of eggplant and 8 strips of zucchini.
• Place the eggplant and zucchini on a grill set to high. Grill for about 4-6 minutes per side. They should get grill marks and soften to the point where they are bendable. Remove from the grill and let cool.
• To make the stacks, lay 2 pieces of zucchini together on a plate. Place a 1 1/2 inch square piece of roasted red pepper in the middle of the 2 zucchini pieces.
• Put about 2 tbsp of goat cheese stuffing on top of the red pepper.
• Take the ends of the zucchini and fold it over the cheese. Press down lightly, and they should stay.
• Take 2 pieces of eggplant and lay on top of the zucchini, but going the opposite way. Fold them down and tuck under the stack.
• Serve at room temperature.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE-GARLIC TOASTS

Steps:

• Light a grill.
• Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
• Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
• Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
• Coarsely chop the jalapeño and put it in a blender.
• Peel the bell peppers; coarsely chop them and transfer to a large bowl.
• Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
• Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
• Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
• Pour the dressing over the vegetables, toss well and season with salt and pepper.
• CRISPS:.
• Preheat the oven to 350°.
• Brush the bread with olive oil and bake for 7 minutes, until crisp.
• Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
• Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
• Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
• *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.

GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS

Steps:

• Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.