6 large mushrooms (Portabello) wiped, 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 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
splash balsamic vinegar
Directions
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 cookie sheet.
Preheat the barbecue on HIGH.
Arrange all the prepared vegetables on a tray and brush lightly with olive oil. Season with salt, pepper, and chopped fresh thyme.
Reduce heat to MEDIUM – LOW.
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.
While cooking the vegetables, place the grill tray or cookie sheet of goat cheese on the top rack of the barbecue. The cheese should be just warm, not hot.
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.
Cuisinez avec style grâce à ces accessoires
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Planche à découper et à servir en bambou Imperial™
