Warm Goat Cheese And Grilled Vegetable Salad

Estimated time: 
45 minutes
  • 0.5kg mild goat’s cheese
  • 1 red capsicum, cut into 6 pieces
  • 1 yellow capsicum, cut into 6 pieces
  • 1 zucchini, cut into slices
  • 1 eggplant, cut into slices
  • 1 red onion, cut into 6 wedges
  • 6 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 6 cups selection of salad leaves, washed and torn
  • 1 tbl fresh thyme, chopped
  • 1 tbl fresh parsley, chopped
  • Splash balsamic vinegar
  1. To prepare the goat cheese neatly, take a mug of very hot water and a thin–bladed knife. Dip the knife into the water, then cut a section of cheese. Repeat until you have 6 sections. Place the cheese flat on a grill tray or small baking sheet.
  2. Preheat the barbecue on HIGH (240°c).
  3. Arrange all the prepared vegetables on a tray and brush lightly with olive oil. Season with salt, pepper, and chopped fresh thyme.
  4. Reduce heat to MEDIUM – LOW (150°c).
  5. Grill each vegetable separately until just cooked. The peppers take about 2 minutes while the mushroom caps, zucchini, eggplant and onion will take about 4 minutes each.
  6. While cooking the vegetables, place the grill tray or cookie sheet of goat cheese on the top rack of the barbecue. The cheese should just be warm, not hot.
  7. To serve, arrange the vegetables attractively on the plates and place a few mixed salad leaves in the centre of each arrangement. Top with a slice of warm goat cheese. Drizzle with virgin olive oil and balsamic vinegar. Sprinkle with a little chopped fresh parsley and freshly ground black pepper.

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