July 1996


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Light a grill or preheat the broiler. Combine the eggplant, zucchini and yellow squash in a large shallow bowl. Add the 3 tablespoons olive oil and toss to coat, then season the vegetables with salt and pepper. In a small bowl, mix the basil with the oregano and tarragon and toss all but 1 1/2 teaspoons with the vegetables. Brush the cut sides of the tomatoes and the red onion with olive oil and season with salt and pepper.

  • Grill the peppers, skin sides down, for about 12 minutes, or until charred. Grill the eggplant, zucchini, yellow squash and onion, turning once or twice, until tender: about 5 minutes for the zucchini and squash, about 6 minutes for the onion and 8 to 10 minutes for the eggplant. Grill the tomatoes, starting cut sides down and turning once, for about 5 minutes, until slightly softened. Lightly brush the bread with olive oil and grill until toasted. Peel the peppers, then arrange all the grilled vegetables on a platter or large plates and keep warm in a low oven.

  • In a small nonreactive saucepan, bring the cream and garlic to a simmer over low heat; simmer the mixture for 5 minutes. Whisk in the goat cheese until the sauce is smooth and season with pepper. Spoon the goat cheese sauce over the grilled vegetables, sprinkle with the remaining 1 1/2 teaspoons chopped herbs and serve with the grilled bread.

Suggested Pairing

To echo the dominant flavors of vegetables and goat cheese, look for a Sauvignon Blanc with strong varietal character from California.