Summer Vegetables with Pate & Goat's Curd

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Summer Vegetables with Pate & Goat's Curd

INGREDIENTS
1 small eggplant, sliced crosswise into
1cm thick slices
8 asparagus spears, trimmed at the base
2 zucchinis, sliced lengthwise into 5mm slices
100ml Gwydir Grove Extra Virgin Olive Oil
4 baby beetroot
1 knob garlic
2 egg tomatoes, cliced
1/3 cup Gwydir Grove Manzanillo Pate
1/2 cup goat's curd (fetta or cream cheese)
toasted ciabatta bread to serve
METHOD
Brush eggplant, asparagus and zucchini with olive oil, char grill in batches until browned. Wrap baby beets in foil, place on an oven tray with the garlic and roast at 200C for 30 minutes. Reduce temperature and add tomatoes to tray cut side up. Drizzle with olive oil and roast another 30 minutes. When cool enough to handle, peel the beetroots and slice. Squeeze roasted garlic onto toasted bread, spread with Gwydir Grove Pate, top with cheese and serve with cooked vegetables, as a stack, or on the side.
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