Grilled Zucchini with Summer Savoury Goat Cheese Crumble
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% |
-
2 heads garlic
1/4 cup (50 mL) grape-seed or canola oil
4 zucchini
2 tsp (10 mL) lemon juice
8 green onions, trimmed
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 pkg (4.5 oz/140 g) soft goat cheese
2 tbsp (25 mL) chopped fresh summer savory
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.
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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