Goat cheese makes a playful pattern over grilled zucchini.
- Portion size 8 servings
- Credits : Barbecue Plus 2005
Ingredients
Method
Cut off top 1/4 inch (5 mm) of garlic heads. Place heads on square of foil; drizzle with 2 tsp (10 mL) of the oil. Wrap and bake in 400°F (200°C) oven until softened, 1 hour. Let cool enough to handle; squeeze out cloves, keeping each whole.Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices. Mix remaining oil with lemon juice; brush over zucchini and onions. Sprinkle with salt and pepper. Place, in batches, on greased grill over medium-high heat; close lid and grill, turning onions once, until onions are tendercrisp, 2 to 4 minutes. Turn zucchini; grill until tender, 4 minutes longer. Arrange on platter. Sprinkle with roasted garlic.
In small bowl, combine goat cheese with all but 1 tsp (5 mL) of the savory; drop by small spoonfuls over vegetables. Sprinkle with remaining savory.
Nutritional facts Per serving: about
- Sodium 323 mg
- Protein 4 g
- Calories 145.0
- Total fat 12 g
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 13.0
