I love delicious, simple ideas, and anything with grilled vegetables is a step in that direction. Grilling vegetables (and well…anything) is an easy way to add depth of flavor and to get them on the table in a flash. By layering in herbs and spices, along with bright, creamy cheese, this dish takes on a more sophisticated attitude than simple grilled vegetables on a side plate. This elegant salad would be delicious with any grilled vegetable (asparagus or corn, for example), and is the perfect side for a casual summer dinner party. I especially love it with a glass of rosé. Feel free to play around with what cheese you include in the recipe. I used President’s Fresh Goat Cheese, but Crumbled Feta or Sun-dried Tomato and Olives Feta are also lovely. Enjoy!
For 4 to 6 servings
4 zucchini and/or summer squash, cut 1/2 inch thick lengthwise
1 tablespoon olive oil
1/2 cup chiffonade basil
1/4 cup chopped mint
1/2 teaspoon dried chili flake
4 ounces President Fresh Goat Cheese
Sun-dried Tomato and Olives or Plain Crumbled Feta is also great in this recipe
freshly ground pepper
Heat up a grill (or grill pan) to high heat. Drizzle the zucchini slices with olive oil and season with salt and pepper. Grill for about 3 minutes a side, or until dark lines form. Let the zucchini cool for about 5 minutes (just so it’s not super hot), and chop into 1/2 inch pieces. Combine the chopped zucchini with herbs and chili flake, and finish with crumbled goat cheese or feta. Season to taste. Enjoy!
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