Grilled Peppers And Goat Cheese Salad Recipes

GRILLED PEPPERS AND GOAT CHEESE SALAD

Steps:

• Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
• Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
• Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
• Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

GRILLED PEPPERS AND GOAT CHEESE SALAD

Steps:

• Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
• Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
• Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
• Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
• Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
• Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
• Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
• In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
• Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
• Grill uncovered over medium-high heat for 10-12 minutes, turning once.
• Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.

STEAK SALAD WITH PEACHES AND GOAT CHEESE

Steps:

• Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
• Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
• Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
• Prepare the dressing by placing all the ingredients in a jar and shaking it well.
• Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Steps:

• Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
• Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
• Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
• Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.