Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Grilled vegetables with goat-cheese dressing Add to ...

Buy a selection of grilled vegetables, such as eggplant, zucchini or mushrooms. You can include whole heads of garlic, if you like.

Method

Place on an ovenproof platter.

Combine about three ounces soft goat cheese with one tablespoon store-bought sun-dried-tomato tapenade and two tablespoons whipping cream. Spoon over vegetables.

Bake in a 400 F oven for 15 minutes or until vegetables are warm and cheese is melted. Serve with focaccia.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular