Roasted Vegetables with Goat Cheese
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Grilled Steak and Summer Vegetable Salad
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Soba Salad with Grilled Eggplant and Tomato
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Eggplant Salad with Israeli Couscous and Basil
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Wheat Berries with Vegetables
Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it can also be served as an entree.
Eggplant Salad with Chickpeas and Feta
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Roasted Eggplant Salad
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Grilled Vegetables with Herb Vinaigrette
These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Grilled Garden Salad
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.
Israeli Couscous Salad with Grilled Summer Vegetables
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs—both recipes from chef Alfred Portale—for a delicious summer meal your whole family will enjoy.