Monday, June 3, 2013

Warm Grilled Vegetable Salad with Goat Cheese

Featured with grilled Scallops and Shrimp Skewer
topped with
Lemon and Almond Butter

Before I begin today’s healthy food post, I want you to know that we have a winner in the give-away;  a one-year free subscription to Cooking Contest Central.*  The winner is Betsy Bridge.    I know she will put the subscription to good use as her two daughters are now starting to enter cooking contests.  Congratualtions, Betsy!
Next time I try the shark steaks, I will try her suggestion to pan sear and then lightly braise them in beer or non-alcoholic beer.   She told me this was actually her husband's idea.  Since there were limited rules here ---  Great suggestion and thanks for playing!

It was a good learning opportunity for me as well.  Less vibrato, MK – just get to the point!  If I ever do a give-away again, I'll be sure to make the challenge something that takes less time.   While I got a lot of new followers, I didn't get a lot of people playing the challenge. But I am happy to have all the new followers so welcome.  

I hope you will enjoy my recipes, and I hope you will visit CCC if you want to enter food contests.  You will meet some of the nicest people you will ever know, and you might win money and great prizes, too!


Anyway, in taking that "get on with it" cue, here is a quick post and a VERY easy dish which you can prepare in a SNAP.  It’s perfect for a hot summer night along with any type of grilled fish or chicken, even steak!  And you can mix this one up!

It’s a big serving of veggies, but then you really don’t need a starch.  And that will make you look better in your bathing suit.


Serves 2: 

1 large or two small zucchini, sliced
2 yellow summer squash, sliced
1 plum tomato, halved
Other Suggestions:  Halved small green tomatoes; tomatillos; asparagus (quartered)

For the Dressing:

2 tbs. freshly squeezed lemon Juice
1 tbs. orange juice (fresh or from concentrate)
2 tbs. canola and olive oil blend, plus more for brushing grill
1 tsp. lemon pepper seasoning
Fresh chopped herbs:  whatever you like (suggest basil, lemon or lime basil, or mint)
1 ounce goat cheese, crumbled

Note:  You can also add a little a little Greek Seasoning if you like is a bit more savory/salty, or you can substitute balsamic vinegar for the OJ if you’d like a tangier dish.  Also --  cutting the slices evenly will ensure more even cooking.


Add all veggies into a large bowl.  Whisk together dressing.  Pour dressing over and marinate vegetables for at least a half an hour at room temperature – a little longer if you have the time.

Preheat your grill or indoor grill pan to medium high heat. 

Once grill is heated, add the vegetables to the grill. Reserve the marinade.  Some will cook quicker than the others.  Flip with tongs as needed until you get nice grill marks on both sides and the vegetables are cooked to your liking. 

Note:  Red tomatoes only need to be grilled on one side, so I normally grill those last.

Once the vegetables are grilled, add them back to the bowl with the dressing and toss well.  Add the goat cheese was the vegetables are warm and stir to combine the flavors.  You can keep the salad warm under tin foil if you are going to be grilling your main coarse, or you can serve it add room temperature.

Add fresh chopped herbs right before serving.


I’ll be back with more light summer meal and side dish ideas.  See you soon!

*Blogger received no compensation from CCC other than the prize to give-away.