As autumn begins to bring cooler weather, it’s still time to enjoy the abundant harvest. This recipe can be used with different vegetable combinations can be served room temperature or even a delicious salad for eating outdoors near the barbecue. The addition of goat cheese adds great flavour to the salad. It’s a fun recipe when all the family gathers for Thanksgiving.
2 medium green zucchini and 2 yellow zucchini,
2 long thin medium Italian eggplants or 1 regular eggplant
Sea salt
Extra virgin olive oil divided
2 red bell peppers, quartered, seeds and white veins removed
2 yellow bell peppers, quartered, seeds and white veins removed
Olive oil
1 large fresh red onion, cut into wedges
12 – 16 green and 12 – 16 yellow beans, left whole or cut in half on an angle
Sea salt and freshly ground black pepper
½ cup (125 mL) extra virgin oil
2 tablespoons (25 mL) balsamic vinegar
2 tablespoons (25 mL) fresh thyme leaves
6 ounces (168 g) soft goat cheese
3 tablespoons (40 mL) chopped parsley
1. Cut the zucchini lengthwise into 1/4 -inch (1/2 cm) thick slices. Cut the long eggplants lengthwise into ¼-inch (1 cm) slices or the round eggplant crosswise into ¼-inch (1 cm) thick slices. Lightly sprinkle the zucchini and eggplant on a tray with sea salt to extract the excess juices about 30 minutes. Pat dry with a paper towel.
2. 4. Make the dressing by combining the oil and balsamic vinegar. Spoon the dressing and thyme leaves over the vegetables and toss gently. Cut off small pieces of goat cheese and sprinkle over the vegetables. Sprinkle on parsley.
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