Grilled Vegetable And Goat Cheese Roulade Recipes

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GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE



Grilled Vegetable Salad with Goat Cheese image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

1 large red bell pepper
1 large orange or yellow bell pepper
2 or 3 small zucchini
2 or 3 small yellow summer squash
1 medium eggplant
1 medium red onion
1 large portobello mushroom
Vegetable cooking spray
1/4 cup Rosemary Garlic Oil, recipe follows
1 large or 2 smaller bunches arugula
Salt and coarsely ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 ounces rindless goat cheese, such as Montrachet or Coach Farms
1/2 cup extra-virgin olive oil
3 garlic cloves, slivered
1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried
2 pinches salt, preferably coarse
A generous grind of coarse black pepper

Steps:

  • Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
  • Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
  • Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
  • Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
  • In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
  • Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

GRILLED VEGETABLE AND GOAT CHEESE ROULADE



Grilled Vegetable and Goat Cheese Roulade image

Provided by Food Network

Time 2h30m

Yield Serves 8

Number Of Ingredients 7

1 Eggplant, thinly sliced
1 Yellow squash, thinly sliced
1 Green zucchini, thinly sliced
1 Red pepper
1 Green Pepper
5 Ounces goat cheese
1 Ounce sour cream

Steps:

  • 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.;

GRILLED VEGETABLE SALAD WITH GOAT CHEESE



Grilled Vegetable Salad With Goat Cheese image

From Coastal Living magazine, just sounds like the perfect thing for a summer meal! I've lightened it up a bit, reducing the oil and cheese from the original recipe.

Provided by smellyvegetarian

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

2 zucchini, halved lengthwise and sliced
1 summer squash, cut the same way
1 sweet onion, wedged
1 red bell pepper, cut into chunks
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, chopped
1 ounce goat cheese, crumbled

Steps:

  • Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
  • Grill uncovered over medium-high heat for 10-12 minutes, turning once.
  • Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.

Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 2.1, Cholesterol 5.6, Sodium 338.6, Carbohydrate 9.3, Fiber 2.7, Sugar 6.1, Protein 4

GRILLED GOAT CHEESE & ARUGULA SANDWICHES



Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

  • Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

CARROT ROULADES WITH RADISH AND HERB GOAT CHEESE



Carrot Roulades with Radish and Herb Goat Cheese image

Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 6

10 small radishes, trimmed and quartered (6 ounces)
4 ounces goat cheese, room temperature
2 teaspoons minced fresh chives
2 teaspoons minced fresh chervil, plus sprigs for garnish
Coarse salt and freshly ground pepper
4 large carrots (about 8 inches long), peeled

Steps:

  • Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
  • Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
  • Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
  • Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.

GRILLED VEGETABLE COUSCOUS WITH LEMON & GOAT CHEESE



Grilled Vegetable Couscous With Lemon & Goat Cheese image

I got this recipe out of my August Cuisine at Home magazine, the only thing I changed was I used Israeli Couscous instead of the small instant kind. Great side dish!

Provided by CIndytc

Categories     Vegetable

Time 35m

Yield 9 cups, 6-8 serving(s)

Number Of Ingredients 15

3 cups sliced zucchini
1 lb asparagus, trimmed
1 red onion, small and cut inot 1/2 inch thick slices
1 red pepper, sliced into chunks
2 tablespoons olive oil
salt & pepper
for the couscous
1 (10 ounce) instant couscous
1 tablespoon minced lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cups cherries or 2 cups grape tomatoes, halved
1/2 cup parsley, fresh & chopped
1/4 cup scallion, chopped
3 ounces goat cheese, crumbled

Steps:

  • Preheat grill to medium-highl Brush grill grate with oil.
  • For the Vegetable, toss:.
  • zuicchini, asparagus and onion and red pepper with 2 T. oil;season with salt & pepper. Grill vegetables covered, until charred 5 - 6 minutes. Chop vegetables and onion into bite sized pieces. Transfer to a bowl, cover with plastic wrap and steam 10 minutes.
  • For Couscous:.
  • Cook couscous according to package directions with zest added; set aside.
  • Whisk:.
  • Lemon juice and 1 T. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt & black pepper. Top couscous with goat cheese.

Nutrition Facts : Calories 388.5, Fat 14.2, SaturatedFat 4.4, Cholesterol 11.2, Sodium 98.8, Carbohydrate 54.7, Fiber 6.7, Sugar 11.4, Protein 12.9

GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES



Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles image

Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions.

Provided by Carol Klassen

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 14

6 portobello mushroom caps
4 red bell peppers, cored and quartered
1 red onion, thickly sliced
½ cup olive oil
2 limes, juiced
2 tablespoons grill seasoning
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoons balsamic vinegar
1 avocado - peeled, pitted, and cubed
½ cup crumbled goat cheese
salt to taste
freshly ground black pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

  • Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
  • Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.7 g, Cholesterol 9.2 mg, Fat 27 g, Fiber 6.4 g, Protein 7.4 g, SaturatedFat 5.7 g, Sodium 563.2 mg, Sugar 7.5 g

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