Gluten Free Grilled Vegetable Salad Recipe

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by Carol Kicinski on June 30, 2008

This recipe came about as so many of mine often do – out of running late and laziness.

Before I learned better I used to throw dinner parties that would consist of complicated time consuming food preparations and while the food was great, I was too stressed out to enjoy my guests.

Now when I entertain I keep it much simpler. I love dishes where I can get a lot of prep work done ahead and the more people I have over, the simpler the preparations become.

This Grilled Vegetable Salad started out life as a side dish I made for a dinner party for 20. I had grilled up tons of eggplant slices, layered grilled peppers, onions, arugula and goat cheese on to each slice, rolled them up and tied them with blanched chives the sprinkled on toasted pine nuts. They were delicious but they took me hours to make and were consumed in minutes. I felt less than satisfied.

As labor intensive as they were I loved them so much I decided to serve them again for an Easter brunch. However with all the egg dying the night before Easter and the egg hunting and Easter baskets that takes place on Easter Morning I was ill prepared when the guests started to arrive. So I made the dish into one big salad instead of individual rolls and viola! This great salad was born. It is a staple for me and my most requested “bring along” dish. You can grill up all the veggies the night before and just put it together quickly. The whole salad can even be assembled ahead because the arugula stands up to being dressed ahead well.

This is the perfect side for a barbeque so if you are looking for a new salad for the 4th of July – try this!

I like to make a sort of flower arrangement out of the vegetables for a pretty presentation. I put the eggplant slices in concentric circles, place the pepper slices in concentric circles radiating out from the center over the eggplant (like the petals of a sunflower) and mound the onions in the center.

Gluten Free Grilled Vegetable Salad Recipe

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon dried oregano
Large pinch of sea or kosher salt
3 red, yellow or orange peppers or a combination
1 large Eggplant – sliced into ¼ inch slices
1 large onion, sliced into ¼ inch slices
4 large handfuls of arugula
4 ounces goat cheese
¼ cup pine nuts

Directions

Mix olive oil, balsamic vinegar, oregano, salt and pepper in a small bowl.

Toast pine nuts in a hot, dry skillet until browned – about 2 minutes. Set aside.

Place peppers on a hot grill, over the flame of a gas burner or under a broiler and char them very well, turning to char all sides until the peppers are completely blackened. Place in a bowl and cover with foil or cling wrap and let steam a few minutes to loosen the skins. When cool enough to handle, pull the tops out of the peppers and peel off the skin. Slice the peppers lengthwise and remove the seeds. Slice each pepper into about ½ inch slices lengthwise. Brush pepper slices with olive oil, vinegar mixture.

Brush olive oil vinegar mixture on each slice of eggplant and onions. Over a hot grill or pre-heated grill pan grill the eggplant and onion slices until charred on the outside and soft on the inside. As each slice is done, remove from grill and brush again with the olive oil vinegar mixture.

Toss arugula with the remaining olive oil vinegar mixture and place in a wide salad bowl. Layer on the eggplant slices then the pepper slices then the onions. Crumble goat cheese over the top of the salad. Sprinkle pine nuts over the top.

Servings

This Gluten Free Recipe  Serves 6 – 8 People.

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Categories:    Entertaining
  • Deanna S.

    OMG, I am SO making this for the Fourth of July. I love the sweetness that roasting or grilling brings to veggies. And this will be so much better than a green salad or a blah potato salad. Thanks for the recipe!

  • Helen

    Yummy! You can’t beat a few simply grilled veggies – they take on a whole new personality after grilling don’t they? I agree about the dinner parties too – less is definitely more.

  • glamah16

    Delish. I would even take this and add to cold pasta for another variation( but that wouldn’t be gluten free)Rosted vegetables are my favorite way to eat vegies. The flavor shines through and they make a awesome presentation..

  • Tiffany

    Wow, that is so simple, but it sounds so good! You can never go wrong with grilled veggies!

  • Peter G

    Love the roasted vegies Carol and the arugula is the perfect “salad leaf” for this. I often make something similar and toss it through pasta.

  • Katie

    Mmmm…goat cheese is heavenly. I just purchased some Humboldt Fog the other day and I love it!

  • Mansi Desai

    that sure looks inviting! and vegetarian too!:)

  • Maureen

    Yum! Your picture and post inspired me to get off my patukus and grill some of the veggies I had picked up at an organic farm. I piled them over my fresh-picked Romaine lettuce from my own garden. What a great dinner! Much more filling than my usual bowl of cereal :)

    Maureen – “Hold The Gluten”

  • Lydia (The Perfect Pantry)

    This is my favorite kind of summer salad — throw whatever I have on the grill, add some nice vinegar, and toss with cheese. Perfect!

  • Precious Pea

    I love the colour of this salad which makes the whole dish so appetizing. I can make this and toss with pasta too right?

  • White On Rice Couple

    This is a great idea to put some arugala into our roasted peppers today! This awesome green will definitely spice up our plethora of peppers.
    Happy 4th to you too!!

  • Cynthia

    It is always refreshing to come and see what you have made.

  • Emiline

    This is exactly something I would eat. I love all of these flavors together!

  • Krysta

    yummy! this would be good with so many things

  • Mansi Desai

    grilled eggplant and onions, and that dressing sounds delicious! and the pic makes it even more inviting:) hey, send it in for my healthy cooking event!:)

  • Angela

    Ooh, this dish pushes all my buttons. I love it. Thanks for posting!

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