Recipe - Grilled Vegetable Salad With Goat Cheese

1 lg Red bell pepper
1 lg Orange or yellow bell pepper
2 small Zucchini ; (to 3)
2 small Yellow summer squash ; (to
3)
1 md Eggplant
1 md Red onion
1 lg Portobello mushroom
Vegetable cooking spray
One fourth cup Rosemary Garlic Oil; see *
Note
1 bn Arugula ; (large bunch)
(or 2 smaller bunches)
Salt; to taste
Coarselyground black
pepper; to taste
2 tablespoon Balsamic vinegar
1 tablespoon Fresh lemon juice
2 ounce Rindless goat cheese
(such as Montrachet or Coach
Farms)

* Note: See the "Rosemary Garlic Oil" recipe which is included in this
collection.

Cut out the pepper stems and then slice each lengthwise along the ribs or
ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends
from the zucchini and squash and cut them lengthwise into thin slices. Trim
the eggplant and cut crosswise into 12 slices One fourth to 3/8inch thick. Peel
the onion and cut into 1/4inch slices. Trim the portobello mushroom stem
even with the cap so it will lie flat on the grill. Brush all over with 1/2
tablespoon of the Rosemary Garlic Oil. Set aside. Set a castiron grill pan
over high heat and coat with vegetable cooking spray. Let it warm up for 3
to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the
zucchini, squash, eggplant, and red onion slices with about 2 1/2
tablespoons of the remaining oil; it will be a very thin film, but it
should be enough. The peppers do not need any. Grill the vegetables, except
the onion in batches as necessary, on each side, rotating them 45 degrees
to make crosshatch grill marks. They should be cooked until they are
nicely browned, but not charred, cooked through but still hold their
texture. The peppers will have black marks on the outside, but they are
eaten with their skin and bright color intact. Grill the mushroom stem side
down first, so when it is turned and finishes cooking, the juices will be
retained. Reduce the heat to mediumhigh and grill the onion, turning and
rotating as described, until tender and browned but not burned. Here are
the approximate cooking times, which will vary with your grill:

Peppers 6 to 7 minutes per side.

Zucchini and squash 2 to 3 minutes on first side, 2 minutes on second.

Eggplant 4 to 6 minutes per side.

Red Onion 3 to 4 minutes per side.

Portobello 5 to 6 minutes per side.

As the vegetables are cooked, transfer them to plates or a large baking
sheet lined with wax paper. Transfer the portobello to a cutting board and
let cool for at least 5 minutes; then slice. Be sure to reserve any
mushroom juices. Season the grilled vegetables and mushroom lightly with
salt and pepper. Line a large round or oval serving platter with the
arugula. Arrange the grilled vegetables decoratively in bunches around the
edge of the platter. Pile up the pepper wedges in the center. In a small
bowl, whisk together the balsamic vinegar and lemon juice with the
remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle
evenly over the salad. Crumble goat cheese on top. Serve at room
temperature. This recipe yields 4 to 6