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Recipe Summary

active:
30 mins
total:
1 hr
Yield:
8 hors d'oeuvre servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Using a mandoline or a sharp knife, slice the zucchini lengthwise 1/4 inch thick. Grill the zucchini over high heat, turning once, until barely tender, about 3 minutes. Transfer the zucchini to a wire rack and refrigerate until chilled. Meanwhile, grill the bell pepper until blackened all over. Transfer the bell pepper to a bowl, cover with plastic wrap and let cool. Peel the pepper and cut it into very thin strips.

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  • In a bowl, mash the goat cheese until smooth. Stir in the olives, basil, mint, parsley, tarragon, olive oil, capers, lemon zest and pepper. Season with salt.

  • Transfer half of the zucchini slices to a work surface and pat dry if necessary. Spread each one with 1 1/2 tablespoons of the herbed goat cheese and top with the remaining zucchini slices. Season lightly with salt and garnish each sandwich with a strip of roasted red pepper.

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