Grilled Red Pepper, Roasted Fennel and Goat Cheese Salad

with grilled ciabatta and red wine vinaigrette

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Funnel your adventurous vegetable eating towards fennel, the bestest bulbous around. Here, you'll be roasting the fennel and serving it with grilled peppers and zucchini, their char flavors melding perfectly. This salad is capped off with grilled ciabatta and goat cheese, making it a calorie-conscious meal you'll savor for the flavor, and not just for the fun.

In Your Box (serves 2)

  • 1 Fennel Bulb
  • Info
    1 Ciabatta Bread Roll
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 tsp. Sugar
  • 1 fl. oz. Red Wine Vinegar
  • 2 oz. Baby Arugula
  • Info
    1 oz. Goat Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    516
  • Carbohydrates
    37g
  • Fat
    38g
  • Protein
    9g
  • Sodium
    1528mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

Before You Cook

  • 1

    Roast the Fennel

    Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into ½" slices. Toss fennel on prepared baking sheet with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast 12 minutes. Fennel will finish cooking in a later step. While fennel roasts, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve ciabatta. Trim zucchini ends and cut lengthwise into ½" planks. Stem, seed, and slice red bell pepper into 3" pieces.

  • 3

    Grill the Ciabatta

    Brush ciabatta with 2 tsp. olive oil. Lightly spray grill or grill pan with cooking spray. Place ciabatta on hot grill until lightly charred, 30-90 seconds per side. Set aside until cool enough to handle, then tear into 1" pieces and place in a large mixing bowl. If too difficult to tear, feel free to cut. Toss with 1 tsp. olive oil and sugar. Keep grill at medium heat.

  • 4

    Finish Fennel and Ciabatta

    Once fennel has roasted 12 minutes, push to one half of baking sheet. Place ciabatta on other half and sprinkle any sugar left in mixing bowl on top. Roast until ciabatta is crunchy and browned, and fennel is tender and lightly caramelized, 7-10 minutes. Reserve mixing bowl; no need to wipe clean. While fennel and ciabatta roast, grill vegetables.

  • 5

    Grill the Vegetables

    Place zucchini and red bell pepper in reserved mixing bowl. Toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Place vegetables on grill and cook until lightly charred and tender, 2-3 minutes per side. Grill in batches if necessary. Remove vegetables from grill and carefully cut into 1" pieces. Reserve mixing bowl; no need to wipe clean.

  • 6

    Plate the Dish

    Whisk red wine vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in reserved mixing bowl until throughly combined. Add red bell pepper, zucchini, fennel, ciabatta, arugula, and goat cheese (crumbling with your hands if needed) to bowl and toss to combine. Place a serving of salad on a plate.

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