Recipe for Grilled Vegie Salad with Goat Cheese Croutons and Balsamic Vina 
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Yield:
4
Ingredients:
Amount Ingredient
1 med Red bell pepper seeded and quartered lengthwise
1 med Yellow bell pepper seeded and quartered lengthwise
1 med Zucchini sliced lengthwise 1/4-inch thick
1 med Yellow squash sliced lengthwise 1/4-inch thick
1 x Baby Italian eggplant sliced lengthwise 1/4-inch thick
1 head Broccoli blanched
4 x Boiled new potatoes sliced 1/4" thick
Olive oil
6 tbl Balsamic Vinaigrette see * Note
4 cup Mesclun
(or mixed red and green lettuce leaves)
Instructions:
Instructions: Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler.

Cut the broccoli into florets with some stem attached. Brush the peppers, zucchini, squash, eggplant, broccoli and potatoes with olive oil and grill for 2 1/2 minutes on each side, or until grill marks appear. Place in a mixing bowl, dress with 1/4 cup of the vinaigrette, and set aside.

In a separate mixing bowl, dress the greens with 2 tablespoons of the vinaigrette. Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure that they are distributed equally. Garnish each portion with 2 Goat Cheese Croutons.

This recipe yields 4 servings.

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