Grilled Vegetable Salad with Goat Cheese
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 8 small, yellow Patty pan squashes
- 3 scallions
- 2 Red Bell pepper
- olive oil
- 150 grams mixed Lettuce (such as arugula, watercress, edible flowers)
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 Goat cheese (about 100 grams each)
Preparation steps
Rinse and trim vegetables. Cut eggplant into 1 cm (approximately 1/2-inch) thick slices on the diagonal. Sprinkle with salt and let stand about 20 minutes.
Halve pattypan squash. Cut scallions into 4 cm long (approximately 1 1/2-inch long) pieces. Halve peppers, remove seeds and ribs and cut into wide strips.
Rinse eggplant slices and pat dry. Mix eggplant and remaining vegetables with 3 tablespoons oil. Transfer vegetables to an aluminum grill pan and grill, turning vegetables occasionally, until golden-brown.
Rinse and spin lettuce dry. Tear lettuce into bite-sized pieces.
For the vinaigrette, whisk vinegar with 4 tablespoons oil and season with salt and pepper. Mix vegetables with salad, divide among plates, drizzle with vinaigrette and top with goat cheese rounds. Serve immediately.
