Chargrilled Vegetables and Aragon Olives with Montenebro

Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.

Vegetarian Healthy Mediterranean Salad Goat's Cheese

Estimated Nutrition

Calories

414

kcal / serving

1656 kcal total

Carbs

13.6g

per serving

54.4 g total

Fat

34.7g

per serving

138.8 g total

Protein

12.1g

per serving

48.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Pesto

fresh

tbsp

Balsamic Vinegar

to taste

Dairy

120

Montenebro

4 x 30g slices, or any other goat's cheese

NutsSeeds

toasted

fresh

fresh

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Virgin Olive Oil

for dressing and seasoning

Vegetables

200

Aubergine

chargrilled

200

Courgette

chargrilled

200

Artichoke

chargrilled

200

Red Pepper

wood roasted or conventionally roasted

Aragon Black Olive

or any other black olives

Method

Plate the vegetables, sprinkle with pine nuts, and top with the grilled cheese.

Combine the vegetables and olives in a bowl.

Mix the herbs, pesto, olive oil, and balsamic vinegar in a separate bowl to create a dressing.

Arrange cheese slices on a grill tray and season with olive oil, salt, and pepper.

Grill the cheese for four minutes until golden and soft.

Toss the vegetables with the dressing while the cheese cooks.