Vegetables with Goat Cheese, Garlic and Rosemary

1 small eggplant
1 green squash
1 yellow squash
2 plum tomatoes
2 small logs goat cheese
2 cloves garlic, chopped
4 big branches of rosemary
4 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste

Wash all veggies. Slice all veggies approx. 3/4" thick. Put in a bowl with chopped garlic, olive oil and sprinkle with salt and pepper.

Take the rosemary and strip off all leaves 2-inch from the top, only leaving the top of the branch intact. (We will be using the branches as skewers.) Chop the rosemary leaves fine and add to veggie mixture. Let sit up to an hour.

Grill veggies briefly on both sides-except tomatoes, just enough to add color. Cut the goat cheese logs into 8 3/4" slices. Assemble in any order you wish as long as you have one slice of cheese in the middle and one at the top. I don't recommend putting the tomato on the bottom. Secure your creation with the rosemary branch pushed straight down the middle. Trim the branch to the correct height so the rosemary leaves come in contact with the goat cheese.

Bake in a preheated oven 450F for 10 minutes. Place in center of each plate. Mix 1 tablespoon of balsamic vinegar with marinade and drizzle around the napoleon.

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