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Name: Grilled vegetables with goat cheese and pine nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup olive oil; 1/4 cup fresh lime juice; 2 cloves garlic smashed; 1 T dijon mustard; 2 T thyme leaves; 1/4 t salt and pepper; 2 yellow peppers seeded and quartered; 2 zuccini sliced lengthwise into 3 pieces each; 1 eggplant sliced into 1/2 inch rounds; 1 bunch green onions; 5 ounces goat cheese crumbled; 1/2 cup pine nuts toasted; 2 T parsley chopped

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INGREDIENTS

1/2 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic ; smashed
1 T dijon mustard
2 T thyme leaves
1/4 t salt and pepper
2 yellow peppers ; seeded and quartered
2 zuccini ; sliced lengthwise into 3 pieces each
1 eggplant ; sliced into 1/2 inch rounds
1 bunch green onions
5 ounces goat cheese ; crumbled
1/2 cup pine nuts ; toasted
2 T parsley ; chopped

Servings

INSTRUCTIONS

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, 1 tablespoon of the thyme leaves and the salt and pepper. Remove garlic pieces. Set aside half of the mixture.

Heat the grill to medium. Brush the veggies with the remaining oil mixture. Place on the grill. Do not move for 5 minutes. Turn veggies over, brush again and cook until tender. The scallions will be done first, then the eggplant, zucchini and peppers in about 5-10 minutes.

Place on a large platter and top with goat cheese and pine nuts. Drizzle with remaining oil mixture and sprinkle on the parsley and remaining thyme leaves.

Note you can also use asparagus, red onion, or yellow squash.

NOTES

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Grilled vegetables with goat cheese and pine nuts

1/2 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic smashed
1 T dijon mustard
2 T thyme leaves
1/4 t salt and pepper
2 yellow peppers seeded and quartered
2 zuccini sliced lengthwise into 3 pieces each
1 eggplant sliced into 1/2 inch rounds
1 bunch green onions
5 ounces goat cheese crumbled
1/2 cup pine nuts toasted
2 T parsley chopped

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, 1 tablespoon of the thyme leaves and the salt and pepper. Remove garlic pieces. Set aside half of the mixture.

Place on a large platter and top with goat cheese and pine nuts. Drizzle with remaining oil mixture and sprinkle on the parsley and remaining thyme leaves.

Note you can also use asparagus, red onion, or yellow squash.

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Nutrition

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Serving Size: 1 Serving (1658g)
Recipe Makes: 1 Servings

Calories: 1370
Calories from Fat: 899 (66%)

Amt Per Serving		% DV

	Total Fat 99.9g	133 %
	Saturated Fat 35.5g	177 %
	Monounsaturated Fat 37.2g
	Polyunsanturated Fat 18.5g
Cholesterol 112mg		34 %
Sodium 795.1mg		27 %
Potassium 3869mg		102 %
Total Carbohydrate 88.1g		26 %
	Dietary Fiber 31.5g	126 %
	Sugars, other 56.6g
Protein 52.7g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1370

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