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Grilled Vegetable Salad w/ Kimberly's Best Goat Cheese

45 minutes



Step 1. Whisk lime juice and olive oil in a small bowl until combined. Add cilantro and garlic and stir to combine. Season with salt and pepper to taste. Set aside.


Step 1.Toss zucchini, squash, eggplant, onion, corn, and peppers with ⅛ cup olive oil in a large bowl. Grill over medium-heat until tender and lightly charred, about 5 to 7 minutes for the zucchini, squash, and eggplant, and about 8 to 10 minutes for the peppers, onion, and corn. Remove from heat.

Step 2. Slice grilled peppers into large chunks and cut corn kernels from cobs.

Step 3. Arrange all vegetables on a large platter. Top with crumbled goat cheese. Pour dressing over vegetables and sprinkle with fresh herbs, if desired.

This is a recipe by
Eric Ettesvold
View all my recipes
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