Goats' Cheese Toastie with Aubergines, Peppers and Courgettes

Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.

Vegetarian Lunch Mediterranean Goat Cheese Roasted Vegetables

Estimated Nutrition

Calories

421

kcal / serving

1684 kcal total

Carbs

28.1g

per serving

112.4 g total

Fat

27.1g

per serving

108.4 g total

Protein

16.2g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

piece

Goats' Cheese Log

cut into four pieces

GrainsCereals

slice

Country White Bread

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

handful

Basil

fresh, chopped

OilsFats

Olive Oil

used for roasting and frying

Olive Oil

for brushing bread

Vegetables

piece

Red Pepper

de-seeded and halved

piece

Yellow Pepper

de-seeded and halved

piece

Courgette

sliced approximately 0.5cm thick

piece

Aubergine

small, sliced approximately 0.5cm thick

Method

Preheat the oven to 170°C.

Place peppers on a foil-lined tray, drizzle with 15ml olive oil, season, and roast for 20 minutes.

Cool the roasted peppers, then peel and chop them into strips.

Heat remaining oil in a pan and fry courgettes and aubergines until tender, then season.

Mix the cooked peppers, courgettes, and aubergines with chopped basil and balsamic vinegar.

Preheat a grill to medium temperature.

Brush bread slices with olive oil and toast both sides under the grill.

Top bread with the vegetable mixture and goats' cheese, then grill until cheese is golden.