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
Spice Level:Not Spicy
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.
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You Will Need
Grill Pan or Outdoor Grill
Before You Cook
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.
Prepare the Ingredients
Halve ciabatta. Trim zucchini ends and cut lengthwise into ½" planks. Stem, seed, and slice red bell pepper into 3" pieces.
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.
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.
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.
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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