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Grilled Veg Salad W/Goat Chs Croutons&Balsamic Vinaigrette

Grilled Veg Salad W/Goat Chs Croutons&Balsamic Vinaigrette comes together with Zucchini Sliced Lengthwise Inch Thick, New Potatoes Sliced Inch Thick Olive Oil, Balsamic Vinaigrette, Goat Cheese, and Fresh Thyme Leaves. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1
• 1
• 1
• 1
• 1 head
• 4
• 6 tbsp
• 8 slice
• 8 slice
• 1 tbsp

Method (preview)

1. 1

   Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler.

2. 2

   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.

3. 3

   Place in a mixing bowl, dress with 1/4 cup of the vinaigrette, and set aside.

4. 4

   Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure that they are distributed equally.

5. 5

   Garnish each portion with 2 goat cheese croutons.

6. 6

   Goat Cheese Croutons: Preheat the oven to 350 degrees.

7. 7

   Brush both sides of the bread slices with olive oil and sprinkle with salt and pepper.

8. 8

   Place the bread on a baking sheet and toast in the oven for about 4 minutes, turning once, until lightly browned.

9. 9

   Top each crouton with a slice of goat cheese and sprinkle with thyme, salt and pepper.

10. 10

    Set aside.