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Grilled Vegetable Salad With Goat Cheese-Garlic Toasts

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“Another Wolfgang Puck recipe; here he grills vegetables because he says they retain more of their flavor than when steamed or boiled. A grilled jalapeno dressing is used as well. EatingWell Magazine, August/07.”
1hr 55mins

Ingredients Nutrition


  1. Light a grill.
  2. Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
  3. Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
  4. Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
  5. Coarsely chop the jalapeño and put it in a blender.
  6. Peel the bell peppers; coarsely chop them and transfer to a large bowl.
  7. Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
  8. Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
  9. Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
  10. Pour the dressing over the vegetables, toss well and season with salt and pepper.
  11. CRISPS:
  12. Preheat the oven to 350°.
  13. Brush the bread with olive oil and bake for 7 minutes, until crisp.
  14. Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
  15. Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
  16. Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
  17. *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.

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