Grilled Balsamic Vegetable Salad with Capers
1 small eggplant, trimmed and cut into ¼-inch lengthwise slices
6 firm-ripe plum tomatoes, cut in quarters lengthwise
1 each red, yellow, green pepper, seeded and cut into eighths
2 medium zucchini, sliced into thin rounds
½ cup olive oil
3.5 ounces Chevre cheese, cut into quarters lengthwise and sliced thin
¼ cup pitted Kalamata olives
2 cloves garlic, minced
3 teaspoons small capers
½ teaspoon sugar
2 tablespoons balsamic vinegar
1. Heat a gas grill or a ridged cast-iron grill pan coated with 1 tablespoon of olive oil. Cook each vegetable cut-side down for 1-2 minutes. Flip and continue cooking for an additional 1-2 minutes before removing to a bowl. Add oil to the grill, as needed.
2. Add the goat cheese and olives to the bowl of vegetables and gently toss to mix.
3. In a separate bowl, combine the garlic, capers, sugar, vinegar and remaining oil and pour over the salad. Season with salt and pepper and toss before serving.