Grilled vegetable salad with warm balsamic dressing and crumbled goat cheese
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Tuesday, October 20, 2015

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Grilled vegetable salad with warm balsamic dressing and crumbled goat cheese

Kelly Mike - Tuesday, October 20, 2015

Ingredients

  • 1 bunch asparagus, ends trimmed
  • 1 zucchini, stemmed and quartered lengthwise
  • 1/2 large yellow onion, sliced into 3 slices
  • 1 red bell pepper, seeded and quartered
  • 3 tsp olive oil, divided
  • Salt and fresh ground black pepper
  • 1/3 cup soft sundried tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tsp minced garlic
  • 1 1/2 oz crumbled goat cheese

Instructions

  1. Heat grill to medium heat.  Toss asparagus, zucchini, and red pepper with 2 tsp olive oil, then sprinkle with salt and pepper.  Place vegetables onto heated grill and cook for 5-7 minutes on each side.  Remove from grill.
  2. Chop grilled vegetables into 1 pieces and place in a medium bowl.  Cover bowl to keep vegetables warm.
  3. Heat remaining 1 tsp olive oil over medium-high heat in a skillet.  Add garlic and saute until fragrant, 1-2 minutes.  
  4. Add balsamic vinegar and bring to a boil.  Reduce heat to medium low and stir continuously until thickened, 7-8 minutes.  Thickened mixture should coat the back of a spoon.
  5. Spoon thickened vinegar over mixed vegetables and toss to coat.  Sprinkle salad with crumbled goat cheese and serve.

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