To me it the great produce available at this time of year. I just got back from a trip to our wonderful Farmers’ Market in downtown Camden. In addition to jams, fresh cheeses and bread, locally-caught seafood, there are colorful varieties of eggplant, tomatoes, beans, and herbs of every sort — a feast for all the senses!
I picked up some goat cheese made in a nearby town and with some wonderful heirloom tomatoes, over-abundant zucchini and herbs from our own garden at Victorian by the Sea, decided to hunt down a recipe that would combine all these wonderful tastes and textures.
In addition to the fresh vegetables and soon to ripen apples and pears, I am looking forward to the cool nights and the fall colors in Midcoast Maine slowly begin making themselves visible…yellows, oranges and a few reds, with some green still peeking through.
And tonight, this salad is going to make a wonderful dinner!
Grilled Zucchini, Chickpea, Tomato and Goat Cheese Salad
Yield: Serves 6 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
- 4 small zucchini, cut in half lengthwise
- 2 tablespoons olive oil, divided
- 2 cups grape tomatoes, halved
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped basil
- 3 oz crumbled goat cheese
- Salt and black pepper, to taste
- Preheat grill to medium high-heat. Brush zucchini with 1 tablespoon of the olive oil. Season with salt and pepper, to taste.
- Place zucchini on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature.
- When the zucchini is cool, chop into pieces.
- In a large bowl, combined chopped zucchini, tomatoes, chickpeas, the remaining olive oil, and balsamic vinegar. Toss. Add the basil and goat cheese. Gently stir and season with salt and black pepper, to taste. Serve.