Title: Grilled Veg Salad W/goat Chs Croutons&balsamic Vinaigrette
Categories: Side-sal, Potato-sal
Yield: 4 Servings

1 md Red bell pepper; quartered
-lengthwise and seeded
1 md Yellow bell pepper;
-quartered lengthwise and
-seeded
1 md Zucchini; sliced lengthwise
-1/4-inch thick
1 md 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 tb Balsamic vinaigrette
4 c Mesclun; or mixed red &
-green lettuce leaves
---goat cheese croutons---
Olive oil
8 sl French or italian bread; 1/2
-inch thick
Salt and freshly ground
-pepper
8 sl Goat cheese; 1/4 inch thick
1 tb 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

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3630 Posted to MC-Recipe Digest V1
#675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997