Grilled Vegetable And Goat Cheese Salad Recipe

Name: Grilled Vegetable And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) eggplant, cut into 1/2-inch-thick slices; 1 large red bell pepper, cut into 6 wedges; Cooking spray; 1/2 teaspoon freshly ground black pepper, divided; 4 (1-ounce) slices ciabatta bread; 2 tablespoons sherry vinegar; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 2 cups arugula; 1 1/2 cups grape tomatoes, halved; 1 (5-ounce) package fresh baby spinach; 4 ounces goat cheese, cut into 4 slices

Servings: persons

1 (1-pound) eggplant, cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 6 wedges
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
4 (1-ounce) slices ciabatta bread
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
2 cups arugula
1 1/2 cups grape tomatoes, halved
1 (5-ounce) package fresh baby spinach
4 ounces goat cheese, cut into 4 slices

1
Preheat grill to medium-high heat.
2
Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.
3
Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
4
Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1-pound) eggplant, cut into 1/2-inch-thick slices, 1 large red bell pepper, cut into 6 wedges, Cooking spray, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Grilled Vegetable And Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Vegetable And Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions