Grilled veg salad w/goat chs croutons&balsamic vinaigrette

 
         Grilled Veg Salad W/Goat Chs Croutons&Balsamic Vinaigrette
 
 Recipe By     : GRILLIN' & CHILLIN' SHOW #GR3630
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side-Sal                         Potato-Sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        red bell pepper
                         --quartered lengthwise and seeded
    1      medium        yellow bell pepper
                         --quartered lengthwise and seeded
    1      medium        zucchini
                         --sliced lengthwise 1/4-inch thick
    1      medium        yellow squash
                         --sliced lengthwise 1/4-inch thick
    1                    baby italian eggplant
                         --sliced lengthwise 1/4-inch thick
    1      head          broccoli -- blanched
                         --cut into florets
                         --with some stem attached
    4                    new potatoes -- boiled
                         --sliced 1/4-inch thick
                         olive oil
    6      tablespoons   balsamic vinaigrette
    4      cups          mesclun
                         --or mixed red & green lettuce leaves
                         --goat cheese croutons--
                         olive oil
    8      slices        french or italian bread -- 1/2 inch thick
                         salt and freshly ground pepper
    8      slices        goat cheese -- 1/4 inch thick
    1      tablespoon    fresh thyme leaves
 
 Prepare a charcoal or wood fire and let it burn down to embers or preheat
 the broiler. Brush the peppers, zucchini, squash, eggplant, broccoli and
 potatoes with olive oil and grill for 2 1/2 minutes on each side, or until
 grill marks appear. Place in a mixing bowl, dress with 1/4 cup of the
 vinaigrette, and set aside. In a separate mixing bowl, dress the greens
 with 2 tablespoons of the vinaigrette. Divide the greens equally among 4
 plates and arrange the vegetables around the greens, making sure that they
 are distributed equally. Garnish each portion with 2 goat cheese croutons.
 
 Yield: 4 servings
 
 Goat Cheese Croutons: Preheat the oven to 350 degrees. Brush both sides of
 the bread slices with olive oil and sprinkle with salt and pepper. Place
 the bread on a baking sheet and toast in the oven for about 4 minutes,
 turning once, until lightly browned. Top each crouton with a slice of goat
 cheese and sprinkle with thyme, salt and pepper. Set aside.
 
 Yield: 8 croutons
 
 
 
 Busted by Gail Shermeyer  on Jul 12, 97
 
 
 
 
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