Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese Recipe

Name: Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 olive oil; 1/4 cup balsamic vinegar; 1 large red onion,cut into 3/4-inch-thick rounds; 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise; 3 small zucchini, each cut lengthwise into 4 slices; 2 large red bell peppers, cut into 2-inch-wide strips; 6 slices country-style-French bread; Additional olive oil; 10 cups mixed baby greens; 4 large tomatoes, sliced; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh chives or green onions; 1 tablespoon chopped fresh majoram; 3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces); 1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces); 3/4 cup brine-cured black olives (such as Kalamanta)

Servings: persons

3/4 olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise
3 small zucchini, each cut lengthwise into 4 slices
2 large red bell peppers, cut into 2-inch-wide strips
6 slices country-style-French bread
Additional olive oil
10 cups mixed baby greens
4 large tomatoes, sliced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
3/4 cup brine-cured black olives (such as Kalamanta)

1
Prepare barbeque (medium-high heat).
2
Whisk 3/4 cup oil and vinegar in medium bowl to blend.
3
Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet.
4
Brush both sides with some of vinaigrette.
5
Sprinkle vegetables with salt and pepper.
6
Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers.
7
(Vegetables can be grilled 1 hour ahead.
8
Let stand at room temperature.)
9
Brush bread with additional olive oil; sprinkle with pepper.
10
Grill bread until beginning to brown, about 2 minutes per side.
11
Arrange greens on large platter.
12
Overlap tomatoes atop greens in center of platter.
13
Sprinkle tomatoes with salt and pepper.
14
Arrange grilled vegetables atop greens around edge of platter.
15
Drizzle remaining vinaigrette over tomatoes and grilled vegetables.
16
Sprinkle tomatoes and vegetables with herbs.
17
Sprinkle tomatoes with goat cheese.
18
Sprinkle Romano cheese over all.
19
Garnish with olives.
20
Serve with bread.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3/4 olive oil, 1/4 cup balsamic vinegar, 1 large red onion,cut into 3/4-inch-thick rounds, 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise, and more.

Yes, Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese 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.

Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese

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