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Grilled Bread and Vegetable Salad

July 4, 2012

This is a fantastic tasting salad! The lemony dressing, the grilled veggies and bread, the goat cheese–it is just perfect.

This recipe is easy enough for beginning grillers. If I can make this, anyone should be able to. This was only my second time ever grilling something and I dropped a bunch of the vegetables on the ground, burned half the bread, and nearly burned myself. Clearly, I need some more practice with this.

But once I tasted the salad, I knew it was worth all the trouble and I will definitely make this again!  Only next time, I’ll pick a day that isn’t 100 degrees to stand around fire.

grilled bread and vegetable salad

4 Tbsp extra-virgin olive oil

1 Tbsp chopped fresh basil

2 tsp fresh lemon juice

1/2 tsp lemon zest

1 garlic clove, pressed

1/2 tsp dijon mustard

salt and pepper

1 small red onion, sliced into 3/4-inch thick rounds

1 red pepper, stemmed, seeded, and quartered

1 zucchini, halved lengthwise

3 ounces rustic French or Italian bread (I used a fourth of a sourdough baguette), cut into 1-inch thick slices

2 ounces goat cheese, crumbled

Dressing: Whisk 2 Tbsp oil, lemon juice, zest, garlic, mustard together with some salt and pepper.

Thread the onion rounds onto a metal skewer. Brush the vegetables and the bread with the remaining oil and season with salt and pepper.

Get the grill hot (for a gas grill turn the heat down to medium once it is hot and cover the food while cooking). For a charcoal grill, spread 3 qts hot coals in an even layer. Oil the cooking grate.

Cook the vegetables until charred in spots on both sides (could take 10-15 min., or less if grill is really hot). Grill the bread on both sides (this shouldn’t take very long).

Transfer the grilled veggies and bread to a cutting board and cut into 1-inch pieces. Toss with the dressing and basil. Divide between two plates and sprinkle with goat cheese.

(Recipe from America’s Test Kitchen Cooking for Two: 2010)

bread and veggies ready to grill

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From → Salads, Vegetables

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