Summer is a time for picnics, potlucks, and cookouts. It is also a time for taking advantage of the bounty of the season.
Whether you are hosting a casual summer get-together or attending one, any of these five-ingredient salad (not including water, oil, salt, and pepper,) will be a welcome addition. They can all be prepared ahead of time, transported easily, and are much more creative than a simple green salad.
Grilled Vegetable Salad
(Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Refined sugar-free, Vegetarian)
4 red, orange, or yellow bell peppers (or a combination)
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
2 medium eggplants
3 medium sweet onions
4 ounces goat cheese, crumbled
Place the peppers on a grill, gas burners, or under the broiler and cook, turning occasionally, until the skin is blackened all over. Place in a large mixing bowl and cover with a plate (or place in a paper bag and close it). Let steam for 20 minutes. Rub the skins off the peppers. Cut them in half and remove the stems, seeds, and veins. Cut into slivers about ¼-inch thick.
Whisk together the vinegar, oil, salt, and pepper. Toss the pepper strips with 1 tablespoon of the vinegar and oil mixture.
Heat a grill or grill pan to medium heat. Slice the eggplants into ½-inch thick rounds and the onions into ¼-inch thick slices. Brush both sides of the eggplant and onion slices with the vinegar and oil mixture. Place on the grill and cook 3 minutes per side or until you have nice grill marks and the vegetables start to soften. Lightly brush the vegetables once again with the vinegar and oil mixture. Arrange the vegetables on a platter and top with the goat cheese.]]>