Salad with warm goat cheese and grilled vegetables

The perfect side dish for a barbecue on a summer’s night.


  • 600g goats cheese, 100g per person
  • 1 red pepper in 6 pieces
  • 1 yellow pepper in 6 pieces
  • 1 zucchini in 1 cm slices
  • 1 eggplant, sliced ​​1.5 cm
  • 6 large mushrooms, cleaned and separated from the stem
  • Sprig of fresh thyme, finely chopped
  • Fresh parsley, finely chopped
  • Olive oil
  • Pepper and salt
  • Fresh lettuce leaves
  • Balsamic vinegar


Cut the goat cheese into 6 equal slices. If necessary, use a knife dipped in hot water: you will cut the cheese more easily. Place them on a plancha or on a small baking sheet.

Preheat the barbecue to high. Put all the prepared vegetables into a roaster basket and brush with oil. Sprinkle with spices. Then return the barbecue to medium heat. Grill all the vegetables until al dente.

Place the baking sheet and cheese on the top rack. The cheese should be hot, but not boiling.

For the perfect presentation, place the cheese in the middle of the plate, over the vegetables then drizzle with extra-virgin olive oil and balsamic vinegar. Finally finish with a touch of fresh parsley and a turn of the pepper mill.