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!
If you’d like to enter to win $50 worth of your own Président cheese, visit ArtOfCheese.com, where you can download a coupon and enter the Pinterest sweepstakes, plus find more recipes and product information.
Lactalis compensated me for this post and provided me with complimentary Président cheese products, but all claims and opinions are my own.