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Grilled Vegetable Salad with Vermont Creamery Crumbled Goat Cheese

Vermont Creamery
This bright and flavorful summer vegetable salad is topped with fresh goat cheese and a cilantro-lime dressing. Serve on a bed of lettuce or alongside sandwiches or burgers for a crowd-pleasing picnic.
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Ingredients
  

Ingredients

CILANTRO-LIME DRESSING

  • 2 limes juiced
  • ¼ cup olive oil
  • 2 tablespoons chopped cilantro
  • 1 clove garlic crushed
  • Kosher salt to taste
  • Ground black pepper to taste

SALAD

  • 1 zucchini thickly sliced
  • 1 yellow squash thickly sliced
  • 1 medium eggplant thickly sliced
  • ½ red onion thickly sliced
  • 2 ears fresh corn
  • 2 large bell peppers
  • ⅛ cup olive oil
  • 2 medium heirloom tomatoes thickly sliced
  • 4 ounces Vermont Creamery crumbled goat cheese classic
  • Fresh herbs optional

Instructions
 

Instructions

    DRESSING

    • 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.

    SALAD

    • 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.
    • Slice grilled peppers into large chunks and cut corn kernels from cobs.
    • Arrange all vegetables on a large platter. Top with crumbled goat cheese. Pour dressing over vegetables and sprinkle with fresh herbs, if desired.