Grilled Vegetable Antipasto with Goat Cheese

This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered in creamy goat cheese. Or make hors d’oeuvres by topping Crostini with slices of grilled vegetable and some crumbled goat cheese. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.

Servings: 6-8

• 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
• 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
Fresh parsley and fresh basil, to garnish, optional

Brush the grill grates lightly with 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 slices of goat cheese on the side of the vegetables. Drizzle the vegetables with your favorite vinaigrette. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with fresh breads.