Name: Grilled Summer Vegetable Salad
Yield: Makes 4 Servings
Ingredients: Yellow summer squash or zucchini (courgettes), 3, cut lengthwise into thick slices; Olive oil, ¼ cup (2 fl oz/60 ml), plus 3 tablespoons; Fresh goat cheese, ⅔ cup (3 oz/90 g) crumbled; Salt and freshly ground pepper; Eggplant (aubergine), 1 large or 2 small, cut lengthwise into thick slices; Dijon mustard, 1 teaspoon; Balsamic vinegar, 1 tablespoon; Dried oregano, ½ teaspoon; Tomatoes, 4, cored and quartered; Mixed baby greens, 3 cups (3 oz/90 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Eggplant (aubergine), 1 large or 2 small, cut lengthwise into thick slices
Yellow summer squash or zucchini (courgettes), 3, cut lengthwise into thick s

Method

Grill the vegetables

Prepare a gas or charcoal grill for direct-heat grilling over high heat, or preheat the broiler (grill). Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 tablespoons oil. Season with salt and pepper and

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Grilled Summer Vegetable Salad

Ingredients

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