Grilled Zucchini with Summer Savoury Goat Cheese Crumble

Tested Till Perfect

Goat cheese makes a playful pattern over grilled zucchini.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 145
pro 4 g
total fat 12 g
sat. fat 4 g
carb 7 g
fibre 2 g
chol 16 mg
sodium 323 mg
% RDI: -
calcium 5%
iron 6%
vit A 3%
vit C 13%
folate 9%

Preparation:

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.

Source

Barbecue Plus 2005




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