Chargrilled Vegetables with Olives and Goat's Cheese Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Char grilled vegetables in oil1 1⁄4 Kilogram, drained but the oil reserved (Such As Artichokes, Courgettes, Aubergines, Peppers And Mushrooms, Four 300 Gram)
 Black olives2 Tablespoon
 Pesto4 Tablespoon
 Balsamic vinegar2 Tablespoon
 Chopped herbs2 Tablespoon (Oregano, Dill, Basil Or Parsley)
 Toasted pine nuts3 Tablespoon
 Goats cheese6 Ounce (175 Gram)
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 473 Calories from Fat 295

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 12.4 g61.8%

Trans Fat 0 g

Cholesterol 44.7 mg

Sodium 577.2 mg24%

Total Carbohydrates 24 g8.1%

Dietary Fiber 6 g24.2%

Sugars 10.7 g

Protein 17 g34.9%

Vitamin A 21.3% Vitamin C 3.4%

Calcium 38.9% Iron 9.2%

*Based on a 2000 Calorie diet

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.
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