Dr. Nandi’s Grilled Vegetable Salad

Dr. Nandi’s Grilled Vegetable Salad

  • 2 zucchini (cut in half crosswise, sliced lengthwise)
  • 1 yellow squash (cut in half crosswise, sliced lengthwise)
  • 1 sweet onion (cut into thin wedges)
  • 1 red bell pepper (cut into large pieces)
  • 3 Tbsp olive oil (divided)
  • 2 Tbsp white balsamic vinegar
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup chopped fresh basil
  • 4 oz. goat cheese (crumbled)
  1. Combine zucchini, squash, onion, and bell pepper in a large bowl.
  2. Drizzle with 1 Tbsp olive oil, and toss to coat.
  3. Grill, uncovered, over medium-high heat (350º to 400º) for 10 to 1
  4. 2 minutes, turning once, or until just tender.
  5. Whisk together vinegar, salt, and pepper in a large bowl; slowly whisk in remaining 2 Tbsp olive oil.
  6. Add grilled vegetables and basil; toss to coat. Sprinkle with goat cheese just before serving.