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Рецепт Grilled Veg Salad With Goat Chs Croutons And Balsamic Vinaigrette
by Global Cookbook

Grilled Veg Salad With Goat Chs Croutons And Balsamic Vinaigrette
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Ингредиенты

  • 1 med Red bell pepper, quartered lengthwise and seeded
  • 1 med Yellow bell pepper, quartered lengthwise and seeded
  • 1 med Zucchini, sliced lengthwise 1/4-inch thick
  • 1 med Yellow squash, sliced lengthwise 1/4-inch thick
  • 1 x Baby italian eggplant, sliced lengthwise 1/4-inch thick
  • 1 head broccoli, blanched, cut into florets with some stem attached
  • 4 x New potatoes, boiled, sliced 1/4-inch thick Extra virgin olive oil
  • 6 Tbsp. Balsamic vinaigrette
  • 4 c. Mesclun, or possibly mixed red & green lettuce leaves Extra virgin olive oil
  • 8 slc French or possibly italian bread, 1/2 inch thick Salt and freshly grnd pepper
  • 8 slc Goat cheese, 1/4 inch thick
  • 1 Tbsp. Fresh thyme leaves

Инструкции

  1. Prepare a charcoal or possibly wood fire and let it burn down to embers or possibly preheat the broiler. Brush the peppers, zucchini, squash, eggplant, broccoli and potatoes with extra virgin olive oil and grill for 2 1/2 min on each side, or possibly till grill marks appear. Place in a mixing bowl, dress with 1/4 c. of the vinaigrette, and set aside. In a separate mixing bowl, dress the greens with 2 Tbsp. of the vinaigrette. Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure which they are distributed equally. Garnish each portion with 2 goat cheese croutons.
  2. Yield: 4 servings
  3. Goat Cheese Croutons: Preheat the oven to 350 degrees. Brush both sides of the bread slices with extra virgin olive oil and sprinkle with salt and pepper. Place the bread on a baking sheet and toast in the oven for about 4 min, turning once, till lightly browned. Top each crouton with a slice of goat cheese and sprinkle with thyme, salt and pepper. Set aside.
  4. Yield: 8 croutons