Grilled Vegetable Salad with Goat Cheese-Garlic Toasts

By [e-mail]

Ingredients

• 1 red bell pepper, halved & cored
• 1 yellow bell pepper, halved & cored
• 1 small fennel bulb, sliced lengthwise 1/3" thick
• 1 Asian eggplant, sliced lengthwise 1/2" thick
• 1 ear corn, shucked
• 1 small onion sliced 1/3" & separated into rings
• 1 med. zucchini, sliced 1/2" thick
• 1 jalapeno
• 2 T olive oil + more for brushing
• Salt & pepper
• 1 1/2 C cherry tomatoes, halved
• 1/3 C fresh lime juice
• 1/4 C chopped cilantro
• 3/4 T ground cumin
• Goat cheese-Garlic toasts

Details

Servings 6

Preparation

Step 1

Light grill. Brush peppers, fennel, eggplant, corn, onion zucchini & jalapeno with oil & season with salt &pepper. Grill overmod hi heat @ 15 min., turning often, til veggies are lightly charred & tender.
Peel charred skin from jalapeno, cut in half & discard stem & seeds, Coarsely chop & put in blender.
Peel bell peppers; coarsely chop them & transfer to large bowl. Cut charred corn kernels from cob & add to bowl. Coarsely chop remaining veggies & add them to bowl along with cherry tomatoes.
add 2 T olive & lime juice, cilantro & cumin to blender & puree til smooth. Pour over veggies, toss to coat & season with salt & pepper. Serve with goat cheese-garlic toasts.