Recipe - Grilled Veg Salad Wgoat Chs Croutons And Balsamic Vinaigrette

1 md Red bell pepper; quartered
lengthwise and seeded
1 md Yellow bell pepper;
quartered lengthwise and
seeded
1 md Zucchini; cut or sliced up lengthwise
1/4inch thick
1 md Yellow squash; cut or sliced up
lengthwise 1/4inch thick
1 Baby italian eggplant;
cut or sliced up lengthwise 1/4inch
thick
1 Head broccoli; blanched, cut
into florets with some stem
attached
4 New potatoes; boiled, cut or sliced up
1/4inch thick
Olive oil
6 tablespoon Balsamic vinaigrette
4 cup 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; One fourth 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 One half minutes on each side, or until
grill marks appear. Place in a mixing bowl, dress with One fourth 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 MCRecipe Digest V1
#675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997