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Roasted Squash and Eggplant with Goat Cheese 1 medium butternut squash peeled and sliced into ¼ inch rounds Preheat one side of the barbeque to 370°F/187°C or medium high and the other side to 300° F/149°C or medium. Place the cut squash and eggplant on a large metal tray. Drizzle evenly with olive oil and season with salt and pepper. |
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Oil the grill.
Place squash on the 300ºF/187ºC preheated side. Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.
Place eggplant on 370ºF/150ºC side. Cook for approximately 1 minute per side or until dark char marks are achieved. Remove from grill and add to tray of cooked squash.
Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.
Yield: 6 servings
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