Title: Grilled Vegie Salad W Goat Cheese Croutons And Balsamic Vina
Categories: Grill01
Yield: 4 servings

1 md Red bell pepper; seeded and
; quartered lengthwise
1 md Yellow bell pepper; seeded
-and
; quartered lengthwise
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
4 Boiled new potatoes; sliced
-1/4" thick
Olive oil
6 tb Balsamic Vinaigrette; see *
-Note
4 c Mesclun
(or mixed red and green
-lettuce leaves)
8 Goat Cheese Croutons; see *
-Note

* Note: See the "Balsamic Vinaigrette" and "Goat Cheese Croutons" recipes
which are included in this collection.

Prepare a charcoal or wood fire and let it burn down to embers or preheat
the broiler. Cut the broccoli into florets with some stem attached. 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. This recipe
yields 4 servings.

Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3630 broadcast 07-16-1996) Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-02-1996

Recipe by: Bobby Flay and Jack McDavid

Converted by MM_Buster v2.0l.