This is a favourite of our family’s from the 1992 New Chatelaine Cookbook. It’s a great side dish with grilled steak.
Warm Barbecued Vegetable Salad
Ingredients:
1 large head Romaine lettuce, washed and torn into bite-sized pieces
1 zucchini
1 red pepper
1 yellow or orange pepper
1 red onion
Olive or vegetable oil
Dressing
3 tbsp balsamic or red wine vinegar
1 tsp dried tarragon
2 small garlic cloves, minced
3 tbsp olive or vegetable oil
Pinch of salt
Generous grinding of fresh black pepper
¼ cup creamy goat cheese
Directions:
Preheat barbecue to medium and grease grill. Slice zucchini lengthwise into ¼ inch slices. Seed and core sweet peppers and cut them into quarters. Cut onion into ½ inch slices (secure onion rings with toothpicks or wooden skewers to make them easy to handle on grill). Brush zucchini, peppers and onion with oil and grill them until tender-crisp, turning often.
Meanwhile, whisk vinegar, tarragon, garlic, oil, salt and pepper in large salad bowl.
When vegetables are done, immediately slice them into bite-sized pieces and toss the warm vegetables with the dressing and goat cheese, stirring until the cheese is partially melted. Add lettuce, toss and serve. If unable to serve right away, leave the vegetables tossed with the dressing and cheese at room temperature and add the lettuce just before serving.
Serves 6.
New Chatelaine Cookbook, 1992
