Grilled Vegetable and Goat Cheese Salad
You can never have too many side dish recipes, so give Grilled Vegetable and Goat Cheese Salad a try. One serving contains 244 calories, 11g of protein, and 11g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up eggplant, sherry vinegar, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a vegetarian diet.
Preheat grill to medium-high heat.
Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
Place bell pepper wedges in a zip-top plastic bag; seal.
Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant.
Sprinkle with 1/4 teaspoon black pepper.
Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk.
Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack
Serve each salad with 1 toast slice.