Grilled Vegetable Salad with Goat Cheese-Garlic Toa

Name: Grilled Vegetable Salad with Goat Cheese-Garlic Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, halved and cored; 1 yellow bell pepper, halved and cored; 1 small fennel bulb, sliced lengthwise 1/3 inch thick; 1 Asian eggplant, sliced lengthwise 1/2 inch thick; 1 ear of corn, shucked; 1 small onion, sliced 1/3 inch thick and separated into rings; 1 medium zucchini or yellow squash, sliced lengthwise 1/2 inch thick; 1 jalapeno; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 1 1/2 cups cherry tomatoes, halved; 1/3 cup fresh lime juice; 1/4 cup chopped cilantro; 3/4 teaspoon ground cumin; Goat CheeseGarlic Toasts

Servings: persons

1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 small fennel bulb, sliced lengthwise 1/3 inch thick
1 Asian eggplant, sliced lengthwise 1/2 inch thick
1 ear of corn, shucked
1 small onion, sliced 1/3 inch thick and separated into rings
1 medium zucchini or yellow squash, sliced lengthwise 1/2 inch thick
1 jalapeno
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 1/2 cups cherry tomatoes, halved
1/3 cup fresh lime juice
1/4 cup chopped cilantro
3/4 teaspoon ground cumin
Goat CheeseGarlic Toasts

1
Light a grill.
2
Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
3
Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
4
Peel the charred skin from the jalapeno, cut it in half and discard the stem and seeds.
5
Coarsely chop the jalapeno and put it in a blender.
6
Peel the bell peppers; coarsely chop them and transfer to a large bowl.
7
Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
8
Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
9
Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
10
Pour the dressing over the vegetables, toss well and season with salt and pepper.
11
Serve with the Goat CheeseGarlic Toasts.

146

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 15 ingredients. The key ingredients include: 1 red bell pepper, halved and cored, 1 yellow bell pepper, halved and cored, 1 small fennel bulb, sliced lengthwise 1/3 inch thick, 1 Asian eggplant, sliced lengthwise 1/2 inch thick, and more.

Yes, Grilled Vegetable Salad with Goat Cheese-Garlic Toasts 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 Salad with Goat Cheese-Garlic Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions