Ingredients: |
Ingredients: 3/4 cup olive oil
1/4 cup balsamic vinegar
1 large red onion, cut 3/4 inch thick rounds
12 baby beets, stems trimmed to one inch, peeled, halved lengthwise
3 small zucchini, cut lengthwise into 4 slices
3 japanese eggplant, cut lengthwise into 4 slices
2 large red bell pepper, cut one inch thick
6 slices French bread
10 cups mixed baby greens
4 large tomatoes, sliced
3 Tbl basil, fresh, chopped
2 Tbl chives, fresh, chopped
1 Tbl marjoram, fresh, chopped
3/4 cup goat cheese, Montrachet, crumbled
1/2 cup romano cheese, grated
3/4 cup black olives such as Kalamata
|
Directions: |
Directions:heat grill (medium-high heat). Whisk 3/4 cup olive oil and vinegar in medium bowl to blend. Place onion through pepper on baking sheet. Brush both sides with vinaigrette. Sprinkle veggies with salt and pepper. Grill veggies until just cooked through, about 10 min. per side for zucchini, eggplants, and peppers.
Veggies can be grilled a few hours ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 min. per side.
Arrange greens on large platter. Over-lap tomatoes atop greens in center of platter. Sprinkle tomatoes wtih S&P. Arrange grilled veggies atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled veggies. Sprinkle tomatoes and veggies with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread. |
This recipe for July 4th Grilled Vegetable Salad is from