Honey-Glazed Grilled Vegetable & Goat Cheese Salad
Prep: 15 minutes plus cooling
Grill: 10 minutes • Serves: 8
1/4 cup packed brown sugar
1/4 cup unsalted butter
3 large heirloom tomatoes, halved lengthwise
2 large yellow squash, halved lengthwise
2 large zucchini, halved lengthwise
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 log (4 ounces) goat cheese, crumbled
1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, cook honey, sugar and butter over medium heat 3 minutes, whisking constantly. Makes about 1/2 cup.
2. Sprinkle tomatoes, squash and zucchini with salt and pepper; brush 1 side of vegetables with honey mixture. Place vegetables, honey side down, on hot grill rack; cover and cook squash and zucchini 10 minutes or until vegetables are tender, removing tomatoes after 5 minutes, turning once and brushing with honey mixture halfway through cooking.
3. Transfer vegetables to cutting board; cool 10 minutes and coarsely chop. Makes about 8 cups.
4. Serve vegetables sprinkled with cheese.
Approximate nutritional values per serving (1 cup):
198 Calories, 11g Fat (7g Saturated), 26mg Cholesterol,
192mg Sodium, 23g Carbohydrates, 2g Fiber, 5g Protein