Grilled Herbed Vegetables with Goat Cheese Sauce

Name: Grilled Herbed Vegetables with Goat Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, sliced lengthwise 1/4 inch thick; 2 medium zucchini, sliced lengthwise 1/4 inch thick; 2 medium yellow squash, sliced lengthwise 1/4 inch thick; 3 tablespoons olive oil plus more for brushing; Salt and freshly ground pepper; 2 tablespoons minced fresh basil; 2 teaspoons minced fresh oregano; 1 teaspoon minced fresh tarragon; 4 small tomatoes, halved crosswise; 1 medium red onion, cut crosswise into 4 slices; 3 medium bell peppers, preferably 1 each red, yellow and purple, quartered lengthwise; 4 thick slices of country bread; 2/3 cup heavy cream; 1 medium garlic clove, finely chopped; 4 1/2 ounces mild goat cheese, crumbled

Servings: persons

1 small eggplant, sliced lengthwise 1/4 inch thick
2 medium zucchini, sliced lengthwise 1/4 inch thick
2 medium yellow squash, sliced lengthwise 1/4 inch thick
3 tablespoons olive oil plus more for brushing
Salt and freshly ground pepper
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
1 teaspoon minced fresh tarragon
4 small tomatoes, halved crosswise
1 medium red onion, cut crosswise into 4 slices
3 medium bell peppers, preferably 1 each red, yellow and purple, quartered lengthwise
4 thick slices of country bread
2/3 cup heavy cream
1 medium garlic clove, finely chopped
4 1/2 ounces mild goat cheese, crumbled

1
Light a grill or preheat the broiler.
2
Combine the eggplant, zucchini and yellow squash in a large shallow bowl.
3
Add the 3 tablespoons olive oil and toss to coat, then season the vegetables with salt and pepper.
4
In a small bowl, mix the basil with the oregano and tarragon and toss all but 1 1/2 teaspoons with the vegetables.
5
Brush the cut sides of the tomatoes and the red onion with olive oil and season with salt and pepper.
6
Grill the peppers, skin sides down, for about 12 minutes, or until charred.
7
Grill the eggplant, zucchini, yellow squash and onion, turning once or twice, until tender: about 5 minutes for the zucchini and squash, about 6 minutes for the onion and 8 to 10 minutes for the eggplant.
8
Grill the tomatoes, starting cut sides down and turning once, for about 5 minutes, until slightly softened.
9
Lightly brush the bread with olive oil and grill until toasted.
10
Peel the peppers, then arrange all the grilled vegetables on a platter or large plates and keep warm in a low oven.
11
In a small nonreactive saucepan, bring the cream and garlic to a simmer over low heat; simmer the mixture for 5 minutes.
12
Whisk in the goat cheese until the sauce is smooth and season with pepper.
13
Spoon the goat cheese sauce over the grilled vegetables, sprinkle with the remaining 1 1/2 teaspoons chopped herbs and serve with the grilled bread.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small eggplant, sliced lengthwise 1/4 inch thick, 2 medium zucchini, sliced lengthwise 1/4 inch thick, 2 medium yellow squash, sliced lengthwise 1/4 inch thick, 3 tablespoons olive oil plus more for brushing, and more.

Yes, Grilled Herbed Vegetables with Goat Cheese Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!