Monday, August 10, 2009
Grilled Vegetables, Arugula Pesto Dressing, Goats Cheese
I recommend using whatever garden fresh veggies you have. Squash, peppers, eggplant---if you can grow it, grill it, you will love it in this antipasto/salad. It is great for a large dinner party or summer bbq. Be generous with the olive oil and have a good rustic french loaf of bread to soak up the extra dressing. You will want to lick your plate if you don't.
4 cloves garlic
4 cups packed fresh basil
8 cups packed fresh arugula
2 tablespoons dijon mustard
2 cups good quality olive oil
1 teaspoon salt
Fresh ground pepper to taste
1 large red onion
1-2 cups cherry tomatoes
10 fresh basil leaves
1/2 cups goat cheese
1/4 cup-1/2cup olive oil for brushing on vegetables
Salt and pepper
To make the pesto, take garlic and chop in a food processor. Add mustard. Add 1 cup of arugula or basil and alternate with cup of olive oil, until pureed. Set aside.
Cut vegetables. Peppers in thirds, zucchini-lengthwise 1/2 inch thick, red onion 1/2 inch thick. Brush with olive oil, salt and pepper.
Heat grill to 400 degrees and grill each side until done (10-15 minutes).
Remove from grill and arrange on a platter. Pour dressing overtop along with goat cheese, tomatoes and fresh basil. Serve.