Monday, April 14, 2014

80--- Grilled Vegetable Salad with Warm Balsamic Dressing and Crumbled Goat Cheese


I couldn't help myself.  Yes, it snowed this weekend.  But we are very very close to grilling season.

This warm salad will help you to bridge the gap between snow and sun!

Grilled Vegetable Salad with Warm Balsamic Dressing and Crumbled Goat Cheese
Serves 4

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 (in oil or water) sundried tomatoes
1/2 cup balsamic vinegar
1 tsp minced garlic
1 1/2 oz crumbled goat cheese

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 (or until lightly charred and softened).  Remove from grill.

Chop grilled vegetables into 1" pieces and place in a medium bowl.  Cover bowl to keep vegetables warm.

Heat remaining 1 tsp olive oil over medium-high heat in a skillet.  Add garlic and saute until fragrant, 1-2 minutes.  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.

Spoon thickened vinegar over mixed vegetables and toss to coat.  Sprinkle salad with crumbled goat cheese and serve.

Nutrition Info per 1 cup: 119 calories, 6 g fat, 4.5 g protein, 9.5 g carbohydrates, 2 g fiber


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