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Grilled Vegetables with Goat Cheese


1/2 cup of olive oil.
1 small eggplant, sliced into rounds.
2 yellow squash, sliced lengthwise.
2 zuchini, sliced lengthwise.
2 roasted red peppers, cut into strips.
6 oz of chevre cheese.
1 clove garlic, roasted.


Brush the olive oil on the vegetables and sprinkle with basil and rosemary.

Grill until softened but not mushy, and slightly charred.

Toast the bread.

Place the grilled vegetable on a platter with toasted bread and chevre cheese.


To eat, take a piece of bread, spread roasted garlic on top, place roasted vegetable on bread, and dot with chevre.

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