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    You are in: Home / Recipes / Grilled Vegetable Stack With Goat Cheese Stuffing Recipe
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    Grilled Vegetable Stack With Goat Cheese Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    theblackpeppercorn's Note:

    This grilled vegetable stack is a wonderful side to any main meat dish. It looks elegant and is surprisingly simple to make! The goat cheese filling is creamy and delicious and goes great with the grilled zucchini and eggplant.

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    Ingredients:

    Serves: 4

    Yield:

    stacks

    Units: US | Metric

    Directions:

    1. 1
      Make the goat cheese stuffing by mixing the goat cheese, garlic clove, shallot and chives together well. Goat cheese is very creamy when it is at room temperature and it should allow you to mix this cheese stuffing so that it is fairly smooth. Put in the fridge until needed again.
    2. 2
      Thinly slice the eggplant and zucchini lengthwise. Discard the outer strip on both sides. You should have 8 strips of eggplant and 8 strips of zucchini.
    3. 3
      Place the eggplant and zucchini on a grill set to high. Grill for about 4-6 minutes per side. They should get grill marks and soften to the point where they are bendable. Remove from the grill and let cool.
    4. 4
      To make the stacks, lay 2 pieces of zucchini together on a plate. Place a 1 1/2 inch square piece of roasted red pepper in the middle of the 2 zucchini pieces.
    5. 5
      Put about 2 tbsp of goat cheese stuffing on top of the red pepper.
    6. 6
      Take the ends of the zucchini and fold it over the cheese. Press down lightly, and they should stay.
    7. 7
      Take 2 pieces of eggplant and lay on top of the zucchini, but going the opposite way. Fold them down and tuck under the stack.
    8. 8
      Serve at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Vegetable Stack With Goat Cheese Stuffing

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.3
     
    Calories from Fat 160
    54%
    Total Fat 17.8 g
    27%
    Saturated Fat 11.9 g
    59%
    Cholesterol 44.8 mg
    14%
    Sodium 306.6 mg
    12%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 10.3 g
    41%
    Sugars 10.3 g
    41%
    Protein 16.4 g
    32%

    The following items or measurements are not included:

    roasted red peppers

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