Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced lengthwise
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/2 cup Orchard Cottage goat's cheese in oil
- 1/4 cup balsamic vinegar
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Brush eggplant, zucchinis, and bell peppers with olive oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes on each side, until tender and slightly charred.
4. Remove vegetables from grill and let cool.
5. In a large bowl, toss mixed greens with balsamic vinegar.
6. Arrange grilled vegetables on top of mixed greens.
7. Drizzle Orchard Cottage goat's cheese in oil over the salad.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 18g
Carbohydrates: 14g
Protein: 8g
Fiber: 5g
Sugar: 9g
Sodium: 290mg
Substitutions for ingredients:
- Any type of cheese can be used instead of Orchard Cottage goat's cheese in oil.
- Any type of vinegar can be used instead of balsamic vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different vegetables, such as mushrooms or onions.
- Add nuts or seeds for extra crunch.
Tips and tricks:
- Make sure to brush the vegetables with enough olive oil to prevent sticking to the grill.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Let the vegetables cool slightly before adding to the salad to prevent wilting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Arrange the grilled vegetables in a circular pattern on top of the mixed greens for an eye-catching presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as basil or parsley, over the salad for added flavor.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve with crusty bread or a side of quinoa for a complete meal.
Troubleshooting advice:
If the vegetables are sticking to the grill, brush them with more olive oil.
Food safety advice:
Make sure to wash all vegetables before grilling.
Food history:
Grilled vegetable salads have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
This salad has a combination of smoky, sweet, and tangy flavors.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
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