Grilled Vegetable Salad With Goat Cheese Recipes

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.

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.

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.**.

Steps:

• Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
• Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.