Warm Provençal Vegetables with Melted Goats Cheese on a Toasted Ciabatta Bread

Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.

Vegetarian Healthy Appetiser Mediterranean Goat Cheese

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

28.9g

per serving

115.4 g total

Fat

83.2g

per serving

332.6 g total

Protein

13.7g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Balsamic Vinegar

Dairy

log

Goats Cheese

sliced

GrainsCereals

loaf

Ciabatta Bread

sliced into thick rounds

NutsSeeds

bunch

Basil

fresh

clove

Garlic

sliced

sprig

Thyme

leaf

Basil

for marinade

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

tablespoon

Extra Virgin Olive Oil

for drizzling and grilling

Vegetables

piece

piece

piece

piece

Method

Brush thick slices of ciabatta with olive oil, toast until golden, and top with the marinated vegetables and goat cheese.

Grill the topped bread until the cheese melts and browns slightly before serving.

Grill the sliced vegetables with olive oil and seasoning on a hot griddle pan, then add to the marinade.

Mix all marinade ingredients together in a large bowl.

Slice courgettes and aubergines into 5mm thick rounds.

Cover cooked peppers with cling film in a bowl, then peel, deseed, and cut into large triangles for the marinade.

Season peppers with salt and pepper, drizzle with olive oil, seal in foil, and roast for 20 minutes.

Preheat the oven to 160°C and line a tray with enough foil to wrap the peppers.