Roasted Squash and Eggplant with Goat Cheese
Roasted Squash and Eggplant with Goat Cheese
1 medium butternut squash peeled and sliced into ¼ inch rounds
2 Japanese eggplants, sliced into ½ inch disks
2 tablespoons olive oil (30ml)
½ cup smoked almonds, roughly chopped (125ml)
½ cup crumbled goat cheese (125ml)
Salt and pepper to taste
Preheat one side of the barbeque to 370°F/187°C or medium high and the other side to 300° F/149°C or medium.
Place the cut squash and eggplant on a large metal tray.
Drizzle evenly with olive oil and season with salt and pepper.
Oil the grill.
Place squash on the 300ºF/187ºC preheated side. Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.
Place eggplant on 370ºF/150ºC side. Cook for approximately 1 minute per side or until dark char marks are achieved. Remove from grill and add to tray of cooked squash.
Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.
Yield: 6 servings
1 medium butternut squash peeled and sliced into ¼ inch rounds
2 Japanese eggplants, sliced into ½ inch disks
2 tablespoons olive oil (30ml)
½ cup smoked almonds, roughly chopped (125ml)
½ cup crumbled goat cheese (125ml)
Salt and pepper to taste
Preheat one side of the barbeque to 370°F/187°C or medium high and the other side to 300° F/149°C or medium.
Place the cut squash and eggplant on a large metal tray.
Drizzle evenly with olive oil and season with salt and pepper.
Oil the grill.
Place squash on the 300ºF/187ºC preheated side. Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.
Place eggplant on 370ºF/150ºC side. Cook for approximately 1 minute per side or until dark char marks are achieved. Remove from grill and add to tray of cooked squash.
Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.
Yield: 6 servings
Comments