Quick grilled veggie salad with goat cheese
Prep time
Cook time
Total time
Recipe type: Salad
  • 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
  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.
Recipe by FoodFamily at http://foodfamily.net/grilled-veggie-salad/