Grilled Vegetable Salad With Goat Cheese Garlic Toasts Recipes

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GRILLED VEGETABLE SALAD WITH GOAT CHEESE



Grilled Vegetable Salad With Goat Cheese image

From Coastal Living magazine, just sounds like the perfect thing for a summer meal! I've lightened it up a bit, reducing the oil and cheese from the original recipe.

Provided by smellyvegetarian

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

2 zucchini, halved lengthwise and sliced
1 summer squash, cut the same way
1 sweet onion, wedged
1 red bell pepper, cut into chunks
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, chopped
1 ounce goat cheese, crumbled

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.

Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 2.1, Cholesterol 5.6, Sodium 338.6, Carbohydrate 9.3, Fiber 2.7, Sugar 6.1, Protein 4

GRILLED VEGETABLE SALAD WITH GOAT CHEESE



Grilled Vegetable Salad with Goat Cheese image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

1 large red bell pepper
1 large orange or yellow bell pepper
2 or 3 small zucchini
2 or 3 small yellow summer squash
1 medium eggplant
1 medium red onion
1 large portobello mushroom
Vegetable cooking spray
1/4 cup Rosemary Garlic Oil, recipe follows
1 large or 2 smaller bunches arugula
Salt and coarsely ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 ounces rindless goat cheese, such as Montrachet or Coach Farms
1/2 cup extra-virgin olive oil
3 garlic cloves, slivered
1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried
2 pinches salt, preferably coarse
A generous grind of coarse black pepper

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, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

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