GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
- 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
TOMATO AND GRILLED VEGETABLE SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
- Preheat the broiler or grill.
- Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
- Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
- Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
- When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE
Categories Salad Dairy Leafy Green Herb Olive Tomato Vegetarian Goat Cheese Bell Pepper Beet Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
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.
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