GRILLED ZUCCHINI SALAD

DIRECTIONS

Grill zucchini, peppers and onion on preheated high heat grill for 8 to 10 minutes, turning occasionally, until tender and lightly charred. Remove from grill and place zucchini in bowl.

Slice onion and add to zucchini. Peel and remove seeds from peppers and chop; add to zucchini and onion bowl. Add in some of the Herb Smoked Whipped Goat Cheese and pour in the Roasted Tomato Dressing; toss gently. Season with salt and pepper to taste.

Herb Smoked, Whipped Goat Cheese:

Season cheese all over with pepper. Place 3 sprigs of each thyme, rosemary and sage together to create a little bed slightly larger than the cheese log.

Using 2 pieces of butcher twine, tie herbs together. Place cheese on top

of the herb bed.

Place on preheated medium-low grill and top with remaining sprigs of fresh thyme, rosemary and sage. Close lid and grill for about 15 minutes or until cheese starts to soften. Using a spatula, carefully remove cheese from grill. Remove herbs from cheese and place cheese into small bowl. Using a whisk or spoon, whip cheese until smooth.

Roasted Tomato Dressing:

Place a cast iron skillet on preheated high heat grill until smoking hot. Add tomatoes and start shaking pan for 2 to 3 minutes or until tomatoes are charred and blistered. Add garlic, oil, vinegar and thyme. Bring to a boil; remove from heat and season to taste with salt and pepper. Keep warm to add to the Grilled Zucchini Salad.