Grilled Vegetables layered with Ile de France Goat Cheese served over a Coulis of Tomato and Basil

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Rating: 5.0/5 (1 vote cast)
Madeleine’s Petit Paris in NJ
Gaspard Caloz
Goat Cheese

Madeleine’s Petit Paris is a French Restaurant and Catering Hall serving light French Cuisine in the Northern New Jersey Click here to visit the website.

Ingredients
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 1 Small Eggplant
  • 4 Slices of Ile de France Goat Cheese
  • 4 Garlic cloves chopped
  • 2oz Olive oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 2oz Butter
  • Salt and Pepper to taste
  • 4 4oz aluminum cups
Instructions
  1. Roast red and green peppers and remove the skin and seeds. Slice zucchini, squash, and eggplant about ½ inch thick. Toss in a bowl with garlic, oregano, thyme and olive oil. Season to taste. Bake on a cookie sheet for 5 minutes at 375℉ for 5 minutes or until al dente. Slice each pepper into 8 triangles. Grease an aluminum cup with soft butter. Layer accordingly; red pepper, green pepper, zucchini, squash, one piece of Ile de France Goat Cheese, eggplant.
  2. Bake in a bain-marie at 375℉ for 25 minutes.
  3. Serve in a soup dish on top of tomato coulis sauce and garnish with basil leaf.

 

Grilled Vegetables layered with Ile de France Goat Cheese served over a Coulis of Tomato and Basil, 5.0 out of 5 based on 1 rating

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