Recipe of the Month - August 2013
Grilled Vegetable Salad! What does the summer season mean to you? If grilling and fresh homegrown tomatoes and zucchini are on your list, this is the recipe for you! This healthy heap of heated homegrown helps the heart. Grilled Vegetable Salad 1 zucchini, cut to 1/4" thick strips lengthwise 2 red bell peppers, halved and seeded 2 tomatoes, sliced 1/2 red onion, cut to 3/4" thick rounds 1/2 cup olive oil 2 tsp oregano 4 oz goat cheese Salt and pepper to taste 1. Preheat grill to medium heat. Lightly oil the grate. 2. Grill zucchini, red bell pepper, tomatoes, and red onion until tender and slightly charred. This may take from 10-15 minutes, but monitor the vegetables to be sure. 3. Remove vegetables from grill. Cut vegetables and goat cheese into bite sized pieces. 4. Mix the vegetables, goat cheese, olive oil, oregano, salt, and pepper in a large bowl. And serve! You can eat this grilled vegetable salad by itself, or serve it in one of these interesting variations: One fun idea is to take pizza dough, split it into personal-size pieces, grill it, spread the goat cheese on top, and then put the grilled vegetable salad on top. Another idea is to make some pasta and combine with the grilled vegetable salad. You could eat it just in the oil, or add some tomato sauce. If you have any other ideas, of how to eat the salad, additional vegetables to add, or anything else, tweet @niagaraproduce or leave a message on the Niagara Produce Facebook page!