Home Cooks Online

Summer Salad with Grilled Zukes and Goat Cheese by Heather Forsyth

Zucchini are at the Farmers Market, as are onions, basil and potatoes.  With flank steak from our local farmer, and lavender goat cheese from the CSA, we were set for dinner tonight.  This dinner practically made itself!  Choose small zukes for tender skins.

Grilled Zuchini Salad

Ingredients:

• Zuchini and/or yellow squash, sliced lengthwise into generous 1/4" pieces
  
• 2 smallish onions, peeled and cut in half 
  
• Olive Oil
  
• Lemon Juice
  
• Soft, fresh goat cheese
  
• Handful of fresh basil
  
• Coarse sea salt and pepper

Directions:

1. Toss sliced zukes and onions with a generous amount of olive oil and a little coarse sea salt
   
2. Grill 15-20 minutes over low-medium heat, brushing ocassionally with olive oil, until zukes are limp and golden brown (ours got a little more than golden, but I blame that on my husband) and onions are charred and mostly soft
   
3. Remove to bowl or platter and cool to room temperature
   
4. Sprinkle with lemon juice
   
5. Scatter with fresh basil and goat cheese
   
6. Grind a litle fresh black pepper over all

Delicious with grilled flank steak (marinated with olive oil, red wine vinegar, soy sauce, honey, garlic, ginger and pepper) and potato salad (steamed red potatoes tossed hot with olive oil, dijon, chives, salt and pepper) -- stir the sauce into the potatoes while they're hot so they absorb the sauce fully instead of just laying on top -- then serve at room temp.