Grilled Summer Vegetable Salad
- 1 large or 2 small eggplant, cut lengthwise into
- 3 yellow summer squash, such as crookneck or
yellow zucchini, cut lengthwise into thick slices
- 1/4 cup plus 3 Tbs. olive oil
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1/2 tsp. dried oregano
- 1 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 4 tomatoes, cored and quartered
- 3 oz. mixed baby greens
- 2/3 cup fresh goat cheese, crumbled
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler.
Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 Tbs. olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.
Make the vinaigrette
In a large bowl, whisk together the vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.
Assemble the salad
Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).