Grilled Vegetable Salad with Mamirolle and Roasted Garlic

Name: Grilled Vegetable Salad with Mamirolle and Roasted Garlic
Yield: 4 servings
Ingredients: 1 medium red bell pepper; 1 medium eggplant cut into 2 cm (3/4-inch) slices; 1 large zucchini cut into 2 cm (3/4-inch) slices; 1 potato cut into 2 cm (3/4-inch) slices; 4 fresh miniature artichokes; 2 garlic cloves minced; 12 garlic cloves peeled; 1/4 cup (60 mL) white wine; 2 pinches of fresh thyme; 2 pinches of fresh rosemary; Juice of one lemon; 1/4 cup (60 mL) olive oil; 1/4 cup (60 mL) balsamic vinegar; 2 oz (60 g) Canadian Mamirolle* cheese sliced; 2 bunches arugula washed; Salt and freshly ground pepper to taste

This is the Grilled Vegetable Salad with Mamirolle and Roasted Garlic recipe.

Prep: 20 min - 25 min
Cooking: 30 min - 35 min

Yields 4 servings

Ingredients

1 medium red bell pepper
1 medium eggplant cut into 2 cm (3/4-inch) slices
1 large zucchini cut into 2 cm (3/4-inch) slices
1 potato cut into 2 cm (3/4-inch) slices
4 fresh miniature artichokes
2 garlic cloves minced
12 garlic cloves peeled
1/4 cup (60 mL) white wine
2 pinches of fresh thyme
2 pinches of fresh rosemary
Juice of one lemon
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) balsamic vinegar
2 oz (60 g) Canadian Mamirolle* cheese sliced
2 bunches arugula washed
Salt and freshly ground pepper to taste

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Preparation

Fill a small saucepan with water and add 1/4 cup (60 mL) of white wine, lemon juice, a little olive oil, thyme, rosemary and 1 clove chopped garlic. Bring to the boil then reduce heat and simmer.

Preheat oven to 180° C (350° F).

Break-off artichoke stems. Using a sharp knife, remove tough external leaves until only tender green leaves are left. Cut off top third of artichokes. Using a teaspoon, carefully remove hairy chokes. Cook in boiling water 6 to 8 minutes. Remove saucepan from heat, leaving artichokes in cooking liquid. Let cool, then cut in two.

Wrap peeled garlic cloves in aluminium foil and place in preheated oven for 5 to 6 minutes, or until tender.

On a cookie sheet, roast bell pepper under broiler, turning to cook all sides. Place in a bowl, cover with plastic wrap. Let cool, then peel, seed and quarter.

Cook vegetables in a ridged frying pan or on barbecue. When done but still crisp, sprinkle with chopped garlic, thyme and rosemary. Pour olive oil over salad and let stand to marinate.

To serve, arrange grilled vegetables and artichokes on 4 plates and garnish with Canadian Mamirolle cheese and arugula leaves. Drizzle with a little balsamic vinegar, add roasted garlic cloves and season with pepper.