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Servings:
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4
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Author Notes:
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I love this great grilled salad served either hot of the grill or cooled to room temperature. It even works chilled, but I prefer it warm. While I usually use my balsamic vinegar marinade, but most any marinade will work.
Adding the goat cheese on top of the hot vegetables makes it melt, making a creamy "dressing."
Use any mixture of grilled vegetables you like. My grilled vegetable salads usually include some combination of the following: red and yellow cherry tomatoes, zucchini, yellow or other summer squash, Vidalia onions, mushrooms, bell peppers, Belgian endive, parboiled potatoes, asparagus, artichoke hearts, eggplant. Use whatever vegetables you like.
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Ingredients:
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4 cups mixed vegetables, cut for grilling
1 recipe balsamic vinegar marinade (see links below for recipe)
4 ounces crumbled goat cheese
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Instructions:
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Marinate vegetables in balsamic vinegar marinade (or marinade of your choice) for at least an hour. Grill vegetables over hot coals until somewhat charred on the outside and tender on the inside (about 10-20 minutes, depending on the vegetable), brushing additional marinade on during cooking. Remove from grill and place hot vegetables on plates and top with crumbled goat cheese. Serve.
Note
Cut the vegetables into small chunks. If vegetable pieces are too thick, the inside won't cook while the outside will burn. For grilling, you can either thread chunks of vegetables onto skewers or use a grill basket. This handy gadget is available wherever barbecue supplies are sold and prevents cut vegetables from falling through the grate. In any case, cutting your vegetables in a uniform size will help them cook at the same rate.
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Recipes 
