Grilled Vegetable Salad with Caramelized Walnuts, Goat Cheese and Pesto

Grilled Vegetable Salad
Gegrillter Gemüse-Salat mit karamellisierten Walnüssen, Ziegenkäse und Pesto
A European-inspired summer salad that is topped with goat cheese and caramelized walnuts, perfect for warm summer evenings.
Course Salad
Keyword grilled, Vegetable
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 medium eggplant sliced into rounds
  • 1 small zucchini sliced into rounds
  • 1 small red or green bell pepper seeded and sliced
  • 1 small yellow squash sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 1 small red onion sliced into rounds
  • 2 tsp garlic minced
  • 1 medium vine-ripened tomato peeled and pureed
  • 3 tbs parsley leaves finely chopped
  • 1 tbs thyme finely chopped
  • Pesto
  • 1/2 cup walnut halves
  • 2 tbs brown sugar
  • 1/4 tbs sea salt
  • 1/8 tsp cayenne pepper
  • 1 tsp walnut oil
  • 4 oz goat cheese crumbled


  • Grill the eggplant, zucchini, peppers, and squash until softened. Remove vegetables from heat and place into a large mixing bowl.
  • Heat the oil in a medium sauté pan over medium-high heat. Add and sauté the onion until golden brown (about 2 minutes).
  • Add the garlic and tomato puree, cook for 1 minute.
  • Add the parsley, basil and thyme.
  • Pour mixture over the grilled vegetables, add the pesto and toss well to combine.
  • Next, place the walnut halves, brown sugar, sea salt, cayenne pepper and the walnut oil in a medium saute pan and cook over high heat until the sugar caramelized and the nuts become brown (about 5 minutes). Make sure to stir occasional to avoid the nuts sticking together.
  • Transfer the caramelized nuts to a wax-covered baking sheet and allow to cool.
  • Serve Grilled Vegetable Salad in the center of each serving plate. Sprinkle the goat cheese over the salad and garnish with the caramelized walnuts.
Adapted from Marcel and Shannon Biro