Grilled Vegetable and Goat Cheese Roulade
1 eggplant, thinly sliced
Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.
1 yellow squash, thinly sliced
1 green zucchini, thinly sliced
1 red pepper
1 green pepper
5 ounces goat cheese
1 ounce sour cream
Yield: Serves 8
I had made this recipe about a year ago, and it was fantastic. My husband loved it and requested it today.
g van, texas
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