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Ingredients
- 1 lrg Red bell pepper
- 1 lrg Orange or possibly yellow bell pepper
- 2 sm Zucchini - (to 3)
- 2 sm Yellow summer squash - (to 3)
- 1 med Eggplant
- 1 med Red onion
- 1 lrg Portobello mushroom Vegetable cooking spray
- 1/4 c. Rosemary Garlic Oil see * Note
- 1 bn Arugula - (large bunch) (or possibly 2 smaller bunches) Salt to taste Coarsely-grnd black pepper to taste
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Fresh lemon juice
- 2 ounce Rindless goat cheese (such as Montrachet or possibly Coach Farms)
Directions
- Cut out the pepper stems and then slice each lengthwise along the ribs or possibly ridges into 3 or possibly 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4- to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
- Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 Tbsp. of the Rosemary Garlic Oil. Set aside.
- Set a cast-iron grill pan over high heat and coat with vegetable cooking spray. Let it hot up for 3 to 5 min (or possibly light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 Tbsp. of the remaining oil; it will be a very thin film, but it should be sufficient. The peppers don't need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks.
- They should be cooked till they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium-high and grill the onion, turning and rotating as described, till tender and browned but not burned. Here are the approximate cooking times, that will vary with your grill:
- Peppers - 6 to 7 min per side.
- Zucchini and squash - 2 to 3 min on first side, 2 min on second.
- Eggplant - 4 to 6 min per side.
- Red Onion - 3 to 4 min per side.
- Portobello - 5 to 6 min per side.
- As the vegetables are cooked, transfer them to plates or possibly a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cold for at least 5 min; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
- Line a large round or possibly oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
- In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Fold in any reserved mushroom juices. Drizzle proportionately over the salad. Crumble goat cheese on top. Serve at room temperature.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 789mg | 23% |
| Total Carbs 20.1g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 12.15g | 8% |
| Protein 3.76g | 6% |
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