Grilled Vegetable and Goat's Cheese Stacks with Thyme Dressing

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9 1/2 ounces goat's cheese, cut into 10 slices
1/4 cup olive oil
2 cloves garlic, crushed
2 teaspoons crushed black peppercorns
3 yellow peppers or green peppers, cut into large pieces
3 red peppers, cut into large pieces
4 zucchini, cut into long thin strips
2 eggplant, thinly sliced
20 radicchio leaves
1 bunch watercress , broken into sprigs
Thyme Dressing
1/2 cup balsamic vinegar
2 tablespoons fresh thyme or 1 teaspoon dried thyme
1/4 cup orange juice

1 Preheat grill to a high heat.

2 Place goat's cheese slices on a baking tray. Grill for 1-2 minutes or until just golden.

3 Combine oil, garlic and black pepper in a bowl. Brush yellow peppers, red peppers, zucchini, eggplant and radicchio with oil mixture. Grill for 2 minutes each side or until vegetables are tender.

4 To make dressing, place vinegar, thyme and orange juice in a bowl and whisk to combine.

5 To assemble, line individual serving plates with watercress. Place alternating layers of grilled vegetables on top. Drizzle with dressing. Top with a slice of goat's cheese. Cover and chill until ready to serve.

Cook's tips: This recipe is best made several hours in advance, as the flavors develop on standing. Choose firm goat's cheese for this recipe as it is easier to cut into slices and will hold its shape better when grilled.

Serves 10

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