Recipe - Grilled Vegie Salad W Goat Cheese Croutons And Balsamic Vina

1 md Red bell pepper; seeded and
; quartered lengthwise
1 md Yellow bell pepper; seeded
and
; quartered lengthwise
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
4 Boiled new potatoes; cut or sliced up
1/4" thick
Olive oil
6 tablespoon Balsamic Vinaigrette; see *
Note
4 cup 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 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. This recipe
yields 4