Chargrilled Vegetables with Olives and Goat's Cheese Recipe
Ingredients
| 3-4 x 300 g jars chargrilled vegetables in oil, such as artichokes, courgettes, aubergines, peppers and mushrooms, drained but the oil reserved | ||
| Black olives | 2 Tablespoon | |
| Pesto | 4 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Oregano | 2 Tablespoon | |
| Toasted pine nuts | 3 Tablespoon | |
| 175 g/6 oz goat's cheese | ||
| Sea salt and freshly ground black pepper | ||
Directions
1. Toss the chargrilled vegetables in a large bowl with the olives and seasoning, using plenty of pepper.
2. Mix the pesto with the vinegar and a little of the drained oil from the vegetables to taste. Add to the vegetables with the herbs and toss well. Divide between serving plates and scatter over the pine nuts.
3. Heat grill until hot. Slice the goat's cheese into 4 rounds and grill on one side until bubbling, golden brown and soft in the centre. Lift from the grill rack using a palette knife and place on top of the vegetables. Serve immediately.
2. Mix the pesto with the vinegar and a little of the drained oil from the vegetables to taste. Add to the vegetables with the herbs and toss well. Divide between serving plates and scatter over the pine nuts.
3. Heat grill until hot. Slice the goat's cheese into 4 rounds and grill on one side until bubbling, golden brown and soft in the centre. Lift from the grill rack using a palette knife and place on top of the vegetables. Serve immediately.
Chef
