Grilled Vegetable And Goat Cheese Salad

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Recipe summary

These veggie Big Macs as we call them at home are delicious served warm or cold. With the goat cheese it?s best to put them on the grill so the cheese starts to ooze before you serve them. If you?ve got a mushroom-lover on the guest list you can top them with a Portobello mushroom and then they really do look like burgers.

Preparation time:
Cooking time:
Yield: 12

Ingredients

Grilled Vegetable And Goat Cheese Salad

1/2 pound (250g) zucchini, cut into 1-inch (2.5 cm) discs
1/2 pound (250 g) yellow squash, cut into 1-inch (2.5 cm) discs
1 red onion, cut into 1-inch (2.5 cm) chunks
1/4 pound (125 g) red peppers, cut into 1 ½ -inch (3.5 cm) squares, and cut diagonally into triangles
1/4 pound (125 g) yellow peppers, cut into 1 ½ -inch (3.5 cm) squares, and cut diagonally into triangles
Olive oil
14 bamboo skewers, soaked in water for 1 hour

Dressing

1/4 cup (50 mL) balsamic vinegar
1 teaspoon (5 mL) fresh thyme
Kosher salt and freshly ground black pepper
1/3 cup (75 mL) extra virgin olive oil
1 cup (250 mL) crumbled chèvre

Directions

Grilled Vegetable And Goat Cheese Salad

Dressing

Preheat grill or barbecue to medium. In a shallow dish, toss vegetables with enough olive oil to coat (2-3 tablespoons/30-45 mL). Thread vegetables onto soaked skewers. Grill over medium heat until slightly charred and tender, turning occasionally, about 8-10 minutes.
Meanwhile, in a small bowl, whisk together vinegar, thyme, salt and pepper. Slowly drizzle in olive oil. Drizzle warm vegetables with dressing and top with chèvre (vegetables can be served on skewers or remove vegetables to a serving platter).