| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Vegetarian | Cheese, Healthy and, Main dishes, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | sm | Eggplant, sliced into rounds |
| 2 | Yellow squash, sliced lengthwise | |
| 2 | Zucchini, sliced lengthwise | |
| 2 | Roasted red peppers, cut into strips | |
| 1 | Clove garlic, roasted | |
| Rosemary or basil | ||
| 6 | oz | Chevre cheese |
| Good bread of choice | ||
| 1/2 | c | Olive oil |
INSTRUCTIONS
Brush olive oil on vegetables and sprinkle with basil or rosemary, or both. Grill until softened but not mushy, and slightly charred. Toast or warm favorite bread. Place grilled vegetable on a platter with toasted bread and chevre cheese. Serve. To eat, take a piece of bread, spread roasted garlic on top, place roasted vegetable on bread, and dot with chevre. YUM. Per serving: 791 Calories; 71g Fat (80% calories from fat); 17g Protein; 24g Carbohydrate; 53mg Cholesterol; 263mg Sodium Recipe by: Chris and Lynn Cage Posted to MC-Recipe Digest V1 #553 by Lynn and Chris Cage <redcage@inlink.com> on Apr 5, 1997
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