Summer harvest grilled salad from Thyme & Again for D is for Dinner

Are you wondering what to do with those extra vegetables? Chef Justin Faubert from Thyme & Again catering has a solution with his salad recipe.

There are three components to the summer harvest grilled vegetable salad, which you can find below in Faubert's recipe.

Ricotta

Ingredients

• 4 cups of 10% cream (or 3 cups whole milk + 1 cup cream).
• 2 tbsp. vinegar or lemon juice.

Directions

1. In a medium saucepan, heat milk to about 175 F. Remove from heat and gently stir in vinegar. Let sit for about 5 minutes.
2. While the milk is cooling, place a piece of cheesecloth into a strainer or colander over a bowl.
3. From the saucepan, carefully remove the curd that has formed on the top and place it into the cheesecloth lined strainer.
4. Strain for another 15 minutes for a softer ricotta or for a couple hours in the refrigerator for a firmer cheese.

Honey sunflower oil vinaigrette

Ingredients

• 2 tsp. Dijon mustard.
• 1 tbsp. honey.
• ¼ cup apple cider vinegar.
• ½ cup sunflower oil.
• Pinch of each salt and pepper.

Directions

1. In a bowl, mix together mustard, honey, vinegar, salt and pepper. Whisk in oil.

Grilled vegetable salad (serves 4)

Ingredients

• 1 medium red and yellow pepper, cut in half with seeds removed.
• 2 zucchinis, green and yellow, cut in half lengthwise.
• 1 small red onion, cut into 1 cm rings.
• 1 cob of fresh corn.
• 1 small eggplant, cut into 1 cm disks.
• 8-10 yellow beans.
• 8-10 green beans.
• 2 Tbsp basil, cut into thin strips.
• 2 cups chard leaves, cut into thin strips.
• Salt and pepper.

Directions

1. Preheat your grill to medium heat.
2. Brush peppers, zucchini, onion and eggplant with oil and grill under tender.
3. Allow to cool and cut into pieces. Reserve.
4. Place corn, green and yellow beans onto the grill until they get lightly charred.
5. Cut kernels off the cob. Cut beans in half. Reserve all.
6. To assemble salad in a bowl, mix together all grilled vegetables along with the basil and as much dressing as you like with a pinch of salt and pepper.
7. Separate the vegetables equally onto plates and top with the shredded chard.
8. Garnish with chunks of ricotta and a drizzle more of dressing.