Italian Grilled Vegetable Salad
By: Leah Rodrigues
Published: Sunday, May 22, 2011 - 10:49am

Ingredients




1 eggplant
2 red or yellow bell peppers
2 zucchini
2 Portobello Mushrooms
1/4 cup chopped parsley
2 cloves garlic
8 ounces Goat Cheese
1/4 cup toasted pine nuts
salt and pepper to taste
1/4 cup extra-virgin olive oil plus more for drizzling
2 tablespoons lemon juice

Preparation

1 Chop the parsley and the garlic very finely and put in a bowl. 2 Cut the eggplants into 0.2-0.4 in thin slices.  Cut the peppers in rectangular pieces. Try to make them as flat as possible; I usually press them down with the palm of my hand before grilling them. Slice zucchini lengthwise.  You can grill the mushrooms whole or slice them into strips. 3 Toss vegetables in olive oil and sprinkle with salt and pepper 4 Grill the vegetables on both sides. 5 Make the dressing by whisking the olive oil, lemon juice, parsley, and garlic in the bottom of a dish.  Add the vegetables and toss with the dressing.  Adjust seasoning with salt and pepper. 6 Add the goat cheese and pine nuts 7 Serve tepid or cold.