Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing

14 03 2014

This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.

1 1/2 tsp Dijon mustard

1 egg yolk

2 – 3 chipotle peppers in adobo sauce, minced

2 tbsp white wine vinegar or sherry vinegar

1/2 tsp salt

3/4 cup olive oil

1 tbsp adobo sauce

18 small red or purple potatoes

Sea Salt and freshly ground black pepper, to taste

3 medium zucchini, quartered lengthwise

3 medium yellow summer squash, quartered lengthwise

3 large red bell pepper, cored and cut into 6 pieces

6 slices of peasant bread

1 1/2 pounds fresh mozzarella cheese, cut into slices

olive oil for grilling vegetables and roasting potatoes


In a medium bowl, whisk together the mustard, egg yolk, chipotle peppers, vinegar and salt. Gradually whisk in the 3/4 up olive oil and then the adobo sauce. Adjust seasoning to your taste.

Preheat the oven to 500 degrees. In a large saucepan, cover the potatoes with cold salted water. Bring to a boil over high heat, reduce the heat and simmer until just tender, about 10 minutes. Drain the potatoes and cut into quarters.

Spread the potatoes on a baking sheet and drizzle olive oil over. (I used a nice chipotle oil or a garlic oil, but plain oil will work fine as well. I like to use my gourmet olive oils for that little extra kick of flavor.) Season with salt and pepper. Bake until crisp and golden brown turning occasionally. Keep warm.

Preheat a gas grill. If you would like to use some soaked mesquite chips to get a smoky flavor, that is optional. Brush the zucchinin and peppers with oil and season with salt and pepper. Grill until cooked through and lightly browned. (Alternately you can broil the vegetables in the oven.)

Brush the bread slices with olive oil and grill until browned and crisp.

Arrange the mozzarella slices and vegetables on 6 dinner plates. Drizzle dressing over the top and serve with the grilled peasant bread.




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