Quick grilled veggie salad with goat cheese

grilled veggie salad

This is one of the quickest recipes we have posted during the past year. I wouldn’t even call it a recipe, it’s more an idea of how to make use of some left over grilled vegetables in a very presentable and tasty salad. You might have seen my recent “Mediterranean Burger” recipe, where I topped the beef patty with some grilled bell pepper, eggplant and goat cheese. The next day some friends were visiting us the next day, we spontaneously decided for another BBQ.trout

I had bought some fresh trouts from the local fish monger for dinner, nothing easier than seasoning them well with salt, pepper, some herbs and lemon and grilling them for a few minutes. The kids dinner plan was quickly changed from fish to grilled sausage 😉 But I realized that my few leftover grilled vegetables from the day before would make quite a small and poor side dish for four adults! So I digged into the fridge and found some asparagus, and some romaine lettuce. Some cherry tomatoes and the asparagus went on the grill, and I combined them with the romaine lettuce, goat cheese on a plate and a Grilled Veggie Salad was born…. and our spontaneous and almost appeared to be a planned one!

Quick grilled veggie salad with goat cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Ingredients
  • A range of grilled vegetables, for example:
  • eggplant
  • bell pepper
  • asparagus
  • cherry tomatoes
  • romaine lettuce
  • goat cheese
  • extra virgin olive oil
  • balsamic vinegar
  • salt
  • pepper
Instructions
  1. Grilled vegetables:
  2. Slice the eggplant, sprinkle with salt and let sit for a few minutes. Take away the water with a kitchen towel. Apply (not too much) olive oil with a brush and season with salt and pepper.
  3. Cut the bell peppers in quarters.
  4. Cut of the end of the asparagus and eventually peel the bottom part. Mix with some olive oil, salt and pepper.
  5. Put the cherry tomatoes on an aluminium tray.
  6. Grill the vegetables on medium heat. The eggplant should be soft and brown, the asparagus still with bite and the cherry tomatoes should start to get wrinkled. The bell pepper needs to be grilled on the skin until the skin is bubbly and black. Then put the bell pepper in a plastic bag until cooled off - so that you can easily peel the black skin off.
  7. Salad:
  8. Wash the romaine lettuce and arrange it on a plate. top with the grilled vegetables and some goat cheese, season with olive oil, balsamic vinegar, salt and pepper and serve immediately.

grilled veggie salad

early summer salad

Early summer salad by Yotam Ottolenghi

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