A grilled vegetable salad is a good side dish for any meal. It is easy to do and makes great leftovers too. If the peppers or any other ingredient are not in season, substitute ones that are.
First, prepare the vinaigrette. In a bowl whisk together the olive oil, Shiraz, balsamic vinegar, Dijon mustard and rosemary. Season with salt and coarsely ground black pepper to taste.
In a large bowl or sealable container, combine all vegetables together. Add ½ of the vinaigrette to container, seal and refrigerate for one hour, turning occasionally to marinate evenly. Reserve remaining ½ of vinaigrette to toss with vegetables after grilling.
Preheat grill to medium-high heat.
Remove vegetables from marinade and arrange in a Napoleon® Multi Grill Basket. Place basket onto grill and cook vegetables, turning basket and basting occasionally with marinade, until lightly charred and tender, about 6-8 minutes per side.
Remove basket from grill and allow to cool slightly. Remove vegetables and cut into large chunks. Place vegetables into a large bowl, toss with reserved Red Wine Balsamic Vinaigrette, season with salt and coarsely ground black pepper to taste. Arrange onto serving platter and top with crumbled goat’s cheese and chopped fresh rosemary.