Made this to bring to the Summer on the Bay performance of the Symphony. It was S’s first experience seeing the local symphony. It was such a gorgeous night on the bay. A wonderful event.
For 4 small meal servings
- Eggplant, cut crosswise in 1/2 inch thick slices (only need about half)
- 2 zucchini, cut crosswise diagonally into 1/2 inch thick slices
- 2 portabello mushroom caps
- 2 red bell pepper left whole
- 1 cup cherry tomato
- salad greens
- basil leaves
- Cilantro
- 3 ounces goat cheese
Dressing
- Balsamic vinegar
- Splash red wine vinegar
- Olive oil
- Dijon mustard
- Salt, pepper
- Thyme
Grill eggplant, mushrooms, zucchini (oiled and seasoned) until they develop nice grill marks, but still firm and can hold their shape
For the bell pepper, roast whole on the grill until charred and soft
For the tomatoes, oil and season and place on parchment lined quarter sheet pan and roast at 400 degrees until they start letting out their juices and shrivel
Let the veggies cool to room temperature and cut into 3/4 inch chunks. Leave tomatoes whole
Assemble dressing in a Mason jar. Shake to emulsify.
Assembly: Add a few tablespoons of dressing to grilled veggies. Toss to coat.
Add remaining dressing to a bowl containing salad greens, goat cheese, cilantro and basil (lots of basil!). Toss well.
Plate the greens, then the grilled veggies on top
Nesting On A Hill 