| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Vegetarian |
Cheese, Healthy and, Main dishes, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
|
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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