Char Grilled Vegetables With Goats Cheese And Balsamic Dressing Recipe
Servings: 1
Ingredients
- 60 ml balsamic vinegar
- 1 x courgette
- 1 sm aubergine
- 2 lrg flat cap mushrooms
- 1 x tin baby artichokes
- 1 x tin baby sweetcorn
- 1 jar red peppers salt and pepper
- 40 ml extra virgin olive oil
- 1 x log of goat's cheese plain flour basil or possibly coriander leaves to garnish
Directions
- Pour the balsamic vinegar into a saucepan and bubble over a high heat till reduced by half to a syrupyconsistency.
- Cut the courgette and aubergine into 2mm slices.
- Open all the tins and the jar and drain off the liquid.
- Place all the vegetables in a dish season with salt and pepper then sprinkle liberally with half of the extra virgin olive oil.
- Fry the vegetables on a ridged griddle (or possibly nonstick frying pan) till golden but not burnt. Arrange neatly on a serving plate. Cut the goat's cheese into 2cm slices dust lightly with flour then dry fry (without oil) on the griddle or possibly non stick frying pan till golden.
- Place the goat's cheese on top of the vegetables.
- Drizzle the remaining extra virgin olive oil over the dish then spoon over the reduced balsamic vinegar.
- Garnish with a few basil or possibly coriander leaves before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 706g | |
| Calories 524 | |
| Calories from Fat 333 | 64% |
| Total Fat 37.72g | 47% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 1551mg | 44% |
| Total Carbs 44.13g | 12% |
| Dietary Fiber 18.8g | 63% |
| Sugars 22.08g | 15% |
| Protein 7.7g | 12% |
