Hamburgers stuffed with goat cheese and nestled into vegetables are a great segue into the bevy of summer bounty.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
Patties: In bowl, mix together beef, 2 tbsp (25 mL) water, salt and pepper. Divide into quarters; shape each around 2 tbsp (25 mL) goat cheese to make 1/2-inch (1 cm) thick patty.
In large nonstick skillet, fry patties over medium-high heat, turning once, until browned yet still slightly pink inside, about 6 minutes. Remove to plate. Drain off any fat in pan.
In same pan, heat oil over medium heat; cook onion, garlic, basil, oregano, salt and pepper, stirring often, until onion is softened, about 4 minutes.
Add eggplant, yellow pepper and zucchini; cook for 5 minutes. Push vegetables to side of pan; add tomatoes and tomato paste to other side, breaking up tomatoes with potato masher. Stir into vegetables and bring to boil. Reduce heat to medium; simmer until thickened, about 15 minutes.
Nestle patties into ratatouille; cover and simmer until no longer pink inside, about 5 minutes. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 812 mg
- Protein 29 g
- Calories 386.0
- Total fat 24 g
- Cholesterol 77 mg
- Saturated fat 11 g
- Total carbohydrate 15 g
- Iron 31.0
- Folate 15.0
- Calcium 11.0
- Vitamin A 20.0
- Vitamin C 117.0