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Side Dish

Grilled vegetable salad

Andy Powning

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4 small Japanese eggplant
4 small green squash
4 small yellow squash
1 large sweet onion
1 large red pepper
1 large yellow pepper
1 large orange pepper
16 cherry tomatoes
1 cup of virgin olive oil
Salt and pepper
1 bunch of basil; julienne
8 ounces of goat cheese
1 pound of greens
1/3 cup balsamic vinegar
1 cup extra virgin olive oil
1 shallot- minced
Salt and pepper


Whisk all the ingredients together and set aside for later.

Preheat grill to high

Slice eggplant and squash in half, vertically. Brush cut sides with oil and sprinkle with salt and pepper. Slice onion in one-inch circles. Secure with a wooden skewer. Brush with oil and sprinkle with salt and pepper. Cut peppers in half, remove seeds. Brush with oil and sprinkle salt and pepper. Place vegetables on grill; cook until they are just tender. Remove from grill. Remove skins from peppers if desired. Slice peppers into strips. Remove skewers from onion slices.

Toss greens in dressing. Arrange on platter. Toss vegetables in dressing and arrange on top of greens. Dot vegetables with goat cheese. Finish with basil.

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