-
1
Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges.
-
2
Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices.
-
3
Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick.
-
4
Peel the onion and cut into 1/4-inch slices.
-
5
Trim the portobello mushroom stem even with the cap so it will lie flat on the grill.
-
6
Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil.
-
7
Set aside.
-
8
Set a cast iron grill pan over high heat and coat with vegetable cooking spray.
-
9
Let it warm up for 3 to 5 minutes (or light your outdoor grill).
-
10
Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough.
-
11
The peppers do not need any.
-
12
Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks.
-
13
They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture.
-
14
The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact.
-
15
Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained.
-
16
Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned.
-
17
Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper.
-
18
Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice.
-
19
Be sure to reserve any mushroom juices.
-
20
Season the grilled vegetables and mushroom lightly with salt and pepper.
-
21
Line a large round or oval serving platter with the arugula.
-
22
Arrange the grilled vegetables decoratively in bunches around the edge of the platter.
-
23
Pile up the pepper wedges in the center.
-
24
In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil.
-
25
Mix in any reserved mushroom juices.
-
26
Drizzle evenly over the salad.
-
27
Crumble goat cheese on top.
-
28
Serve at room temperature.
-
29
Combine all the ingredients in a small glass jar with a lid.
-
30
Let stand at room temperature at least 15 minutes, preferably 1 hour.
-
31
If not using within several hours, cover and refrigerate for up to a week.
