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Grilled Vegetable Salad With Goat Cheese-Garlic Toasts Recipe

Grilled Vegetable Salad With Goat Cheese-Garlic Toasts Recipe

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Grilled Vegetable Salad With Goat Cheese-Garlic Toasts

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Ingredients:

Serving

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 japanese 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 1 medium yellow squash , sliced lengthwise 1/2 inch thick
1 jalapeno
2 tbsp extra virgin olive oil, plus more for brushing
salt & freshly ground black pepper , or
1 1/2 cups cherry tomatoes, halved
1/3 cup fresh lime juice
1/4 cup chopped cilantro
3/4 tsp ground cumin
1 baguette, sliced (6 - 1/2 inch thick )
extra virgin olive oil, for brushing
1/2 cup fresh goat cheese, softened (3 1/2 oz)
1 tbsp chopped parsley
1 tbsp minced chives
1 tsp chopped thyme
salt & freshly ground black pepper
1 garlic clove, halved

Directions:

Light a grill.
Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
Coarsely chop the jalapeño and put it in a blender.
Peel the bell peppers; coarsely chop them and transfer to a large bowl.
Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
Pour the dressing over the vegetables, toss well and season with salt and pepper.
CRISPS:.
Preheat the oven to 350°.
Brush the bread with olive oil and bake for 7 minutes, until crisp.
Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
*MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.73 Kcal (916 kJ)
Calories from fat	102.92 Kcal
		% Daily Value*
Total Fat	11.44g	18%
Cholesterol	17.36mg	6%
Sodium	150.73mg	6%
Potassium	591.09mg	13%
Total Carbs	22.14g	7%
Sugars	7.29g	29%
Dietary Fiber	5.52g	22%
Protein	8.38g	17%
Vitamin C	62.1mg	103%
Vitamin A	1mg	33%
Iron	17.9mg	100%
Calcium	190.9mg	19%

Amount Per 100 g
Calories	77.92 Kcal (326 kJ)
Calories from fat	36.66 Kcal
		% Daily Value*
Total Fat	4.07g	18%
Cholesterol	6.19mg	6%
Sodium	53.69mg	6%
Potassium	210.56mg	13%
Total Carbs	7.89g	7%
Sugars	2.6g	29%
Dietary Fiber	1.97g	22%
Protein	2.98g	17%
Vitamin C	22.1mg	103%
Vitamin A	0.4mg	33%
Iron	6.4mg	100%
Calcium	68mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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