Grilled Vegetable and Goat Cheese Salad

Instructions

1. Step 1

   Preheat the grill to high heat, then clean and lightly oil the grate.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   Mince the garlic. Whisk it with 2 tbsp olive oil, the red wine vinegar, Dijon mustard, honey, ⅜ tsp salt, and black pepper until emulsified.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 10.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 4.0 gr Garlic, 10.0 gr Honey, 30.0 ml Red Wine Vinegar

   Cookware: Chef Knife, cutting board, small bowl, whisk

3. Step 3

   Cut the zucchini lengthwise into thick planks, quarter the bell peppers, and slice the eggplant and red onion into thick rounds.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 300.0 gr Eggplant, 150.0 gr Red Onion, 300.0 gr Zucchini

   Cookware: Chef Knife, cutting board

4. Step 4

   Toss the prepared vegetables with 3 tbsp (45 ml) olive oil and ⅝ tsp (3 gr) salt until evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt

   Cookware: mixing bowl

5. Step 5

   Grill the vegetables over high heat, turning with tongs as needed, until browned and tender. Remove individual pieces as they finish.

   Timer: 12 min (fixed)

   Cookware: grill, tongs

6. Step 6

   Rest the grilled vegetables briefly, then cut them into bite-size pieces.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

7. Step 7

   Arrange the mixed greens and grilled vegetables on a serving platter, then toss gently with all of the prepared vinaigrette.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Mixed Green

   Cookware: serving platter, tongs

8. Step 8

   Scatter the goat cheese and torn basil over the salad and serve.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Fresh Basil, 120.0 gr Goat Cheese

   Cookware: serving platter