GRILLED SUMMER VEGETABLE SALAD
1 large or 2 small eggplant (aubergine), cut lengthwise into thick slices
3 yellow summer squash such as crookneck or yellow zucchini (courgettes), cut lengthwise into thick slices
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground pepper
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
4 tomatoes, cored and quartered
3 ounces mixed baby greens
2/3 cup fresh goat cheese, crumbled
Prepare gas or charcoal grill for direct grilling over high heat.
Brush both sides of eggplant and squash slices with 3 tablespoons oil, season with salt and pepper and oregano, and place slices on grill rack; cook, turning once, until tender and golden, about 2 to 3 minutes. (Alternately, preheat broiler, brush and season slices as above, arrange slices on rimmed baking sheet and broil, turning once, 2 to 3 minutes per side.)
In large salad bowl, whisk together vinegar, mustard, 1/4 teaspoon salt and a pinch pepper. Gradually whisk in 1/4 cup oil until smooth.
Cut grilled vegetables into bite-size pieces and add to vinaigrette. Add tomatoes and greens. Toss to coat well, sprinkle with cheese and serve.
Makes 4 servings
Adapted from source: Williams-Sonoma Food Made Fast: Salad by Chuck Williams and Brigit L. Binns
1 large or 2 small eggplant (aubergine), cut lengthwise into thick slices
3 yellow summer squash such as crookneck or yellow zucchini (courgettes), cut lengthwise into thick slices
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground pepper
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
4 tomatoes, cored and quartered
3 ounces mixed baby greens
2/3 cup fresh goat cheese, crumbled
Prepare gas or charcoal grill for direct grilling over high heat.
Brush both sides of eggplant and squash slices with 3 tablespoons oil, season with salt and pepper and oregano, and place slices on grill rack; cook, turning once, until tender and golden, about 2 to 3 minutes. (Alternately, preheat broiler, brush and season slices as above, arrange slices on rimmed baking sheet and broil, turning once, 2 to 3 minutes per side.)
In large salad bowl, whisk together vinegar, mustard, 1/4 teaspoon salt and a pinch pepper. Gradually whisk in 1/4 cup oil until smooth.
Cut grilled vegetables into bite-size pieces and add to vinaigrette. Add tomatoes and greens. Toss to coat well, sprinkle with cheese and serve.
Makes 4 servings
Adapted from source: Williams-Sonoma Food Made Fast: Salad by Chuck Williams and Brigit L. Binns
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