Ingredients
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2 large bell peppers
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1 medium eggplant
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1 zucchini
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1 squash
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2 ears fresh corn
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½ onion
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⅛ cup olive oil
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2 medium tomatoes
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Vermont Creamery Crumbled Goat Cheese
4 ounces
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2 limes
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¼ cup olive oil
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2 tablespoons cilantro, chopped
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1 clove garlic, crushed
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salt & pepper
Directions
- Slice zucchini, yellow squash, eggplant and onion into thick slices. Toss all vegetables, except fresh tomatoes, with 1/8th cup of olive oil, salt and pepper to taste
- On a medium-high heat grill pan or barbecue, cook all vegetables until tender and lightly charred, about 8-10 minutes for the peppers, red onion and corn, and 5-7 minutes for the zucchini, yellow squash and eggplant
- Once the grilled vegetables are cooked, remove them from heat and place on a platter or cutting board
- Slice the grilled peppers into large chunks and cut the grilled corn from the cob
- To make the dressing, squeeze the juice from two limes into a small bowl with 1/4th cup of olive oil. Add the cilantro, garlic and stir to combine. Season with salt and pepper to taste
- Arrange all vegetables on a large platter with thick slices of fresh tomato and sprinkle with crumbled goat cheese. Pour dressing over vegetables and sprinkle with fresh herbs if desired.
