Fire up the Grill

Grilling weather has arrived in Middle Georgia and I, for one, plan to take full advantage of it. The timing could not have been better as I recently picked up a copy of Light & Healthy 2010 (from the editor's of COOK'S ILLUSTRATED) and it is loaded with recipes that are perfect for the grill.  So this week I have tried out a couple of the recipes and have received rave reviews from from the Tasting Focus Group, i.e., the hubby. With his high marks and an ever appreciative full stomach I thought I'd share them with you.Today it's Grilled Vegetable and Bread Salad

Grilled Vegetable and Bread Salad

Serves 4

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh basil

4 teaspoons fresh lemon juice plus 1 teaspoon grated lemon zest

1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper
1 red onion, sliced into 1/2-inch thick rounds
2 red bell peppers, stemmed, seeded, and quartered
2 zucchini, halved lengthwise
Vegetable oil spray
6 ounces French or Italian bread, cut into 1-inch thick slices
2 ounces goat cheese, crumbled, (about 1/2 cup)


Note: Preheat grill to high for 15 minutes. Turn burners to medium.


1. Whisk the oil, basil, lemon juice, lemon zest, mustard, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl and set aside.

2. Thread the onion onto skewers. Lightly coat the onion, bell pepper, and zucchini with the vegetable oil spray and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.

3. Clean and oil cooking grates. Place vegetables on one half of grill and cook covered until spottily charred on both sides, 10 to 15 minutes, flipping them halfway through cooking. Transfer the vegetables to a cutting board and remove onion from the skewers.

4. While the vegetables cook, lightly coat the bread with vegetable spray (I brushed them lightly with olive oil) and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place the bread slices on the grill and cook until golden brown on both sides, about 4 minutes, flipping the slices halfway through. Transfer the bread to cutting board.

5. Cut the vegetables into 1-inch pieces and the bread slices into 1-inch cubes. Add the vegetables and bread to the bowl with the vinaigrette and toss to coat. Divide the salad evenly among individual plates, sprinkle the cheese evenly over the salads, and serve.

NOTE: This dish is best served immediately as the bread will not hold well.

Source: Light & Healthy 2010, COOK'S ILLUSTRATED