Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        red bell pepper -- seeded and
                        -- quartered
                        -- lengthwise
   1      medium        yellow bell pepper -- seeded and
                        -- quartered
                        -- lengthwise
   1      medium        zucchini -- sliced lengthwise
                        -- 1/4-inch thick
   1      medium        yellow squash -- sliced lengthwise
                        -- 1/4-inch thick
   1                    baby Italian eggplant -- sliced lengthwise
                        -- 1/4-inch thick
   1      head          broccoli -- blanched
   4                    boiled new potatoes -- sliced 1/4" thick
                        olive oil
   6      tablespoons   balsamic vinaigrette -- see * note
   4      cups          mesclun
                        (or mixed red and green lettuce leaves)
   8                    goat cheese croutons -- see * note

Preparation:

* Note: See the "Balsamic Vinaigrette" and "Goat Cheese Croutons" recipes which are included in this collection. Prepare a charcoal or wood fire and let it burn down to embers or preheat the broiler. Cut the broccoli into florets with some stem attached. Brush the peppers, zucchini, squash, eggplant, broccoli and potatoes with olive oil and grill for 2 1/2 minutes on each side, or until grill marks appear. Place in a mixing bowl, dress with 1/4 cup of the vinaigrette, and set aside. In a separate mixing bowl, dress the greens with 2 tablespoons of the vinaigrette. Divide the greens equally among 4 plates and arrange the vegetables around the greens, making sure that they are distributed equally. Garnish each portion with 2 Goat Cheese Croutons. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630