- Safflower oil or canola oil, for oiling the grill
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 5 fresh basil leaves, cut into very thin strips (chiffonade)
- 2 zucchini, cut into 1/2-inch slices lengthwise
- 2 yellow squash, cut into 1/2-inch slices lengthwise
- 1 red onion, cut into 1/2-inch-thick rounds
- 2 red bell peppers, cored, seeded, and cut into 2-inch strips
- 7 scallions, trimmed
- Salt and freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 2 ripe tomatoes cut into 1/2-inch slices
- 1 recipe Herbed Chevre (recipe follows)
- 1 recipe Herbed Balsamic Vinaigrette (recipe follows)
- Fresh parsley and fresh basil, to garnish, optional
- Crostini (recipe follows)
- 1 long, thin, good-quality baguette
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon freshly ground black pepper
- Kosher salt or coarse sea salt to taste
- 1/3 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons mixed chopped fresh basil, parsley, and thyme
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/3 cup canola or safflower oil
- 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
- 1 tablespoon freshly ground black pepper
- One 8-ounce mild, creamy chevre log
- Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Makes 25 to 30 crostini
- Preheat the oven to 400 degrees
- Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve