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Grilled Vegetable Salad with Vermont Creamery Crumbled Goat Cheese

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.