VEGETABLE PESTO SALAD WITH WARM GOAT CHEESE TOASTS

Vegetable Pesto Salad with Warm Goat Cheese Toasts image

Yield Makes 4 servings

Number Of Ingredients 10

3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips
16 large fresh shiitake mushrooms, stems discarded
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons well-stirred refrigerated prepared basil pesto
1 (12-inch) baguette
8 ounces soft mild goat cheese
4 cups frisée or other mixed greens
2 teaspoons fresh lemon juice

Steps:

Preheat broiler.
Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.