Charred Summer Veggie Medley with Gorgonzola
Grilled summer vegetables with lemon dressing, fresh basil, and creamy Gorgonzola cheese.
Equipment
- grill
- Large bowl
- Knife
- Serving platter
Ingredients
- 1 bunch asparagus
- 1/4 cup fresh basil
- 4 oz Gorgonzola cheese
- 3 ears corn
- 1 teaspoon Dijon mustard
- 1 medium eggplant
- 1/4 cup herb-infused oil for grilling
- 1/4 cup herb-infused oil for dressing
- Juice of 1 lemon
- Zest of 1/2 lemon
- Black pepper
- 2 pounds mixed tomatoes
- 1/2 teaspoon salt
- 1 red pepper
- 1 red onion
- 2 zucchini
- 1 summer squash
Instructions
- Preheat the grill to high heat.
- Slice the eggplant lengthwise into thick slices.
- Salt the eggplant lightly and allow it to rest briefly.
- Prepare the remaining vegetables.
- Husk the corn and place on a tray.
- Slice the zucchini and squash lengthwise.
- Quarter the onion while keeping the root attached.
- Trim the asparagus.
- Halve the red pepper and remove seeds.
- Rinse and dry the eggplant.
- Brush all vegetables lightly with herb-infused oil.
- Grill the vegetables until charred and tender.
- Transfer the vegetables to a platter.
- Cut the vegetables into bite-sized pieces.
- Slice the corn kernels from the cob.
- Combine all vegetables in a large bowl.
- Add halved tomatoes.
- Whisk together the dressing ingredients.
- Pour the dressing over the vegetables.
- Add basil and toss gently.
- Top with crumbled Gorgonzola and serve.
Notes & Wine Advice
Notes
This salad can be served warm or at room temperature, making it ideal for outdoor entertaining.Serve Tip
Serve this grilled vegetable salad alongside grilled meats, crusty bread, or roasted potatoes.Variations
Replace Gorgonzola with feta cheese or goat cheese for a different creamy flavor variation.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the grilled vegetables and tangy cheese.Nutrition values
Calories: 250 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 340 mg | Sugar: 8 g