Chargrilled Vegetables and Aragon Olives with Montenebro

Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.

Vegetarian Healthy Mediterranean Salad Goat's Cheese

Estimated Nutrition

	Per Serving	Total
Calories	414 kcals	1656 kcals
Carbohydrates	13.6 grams	54.4 grams
Fat	34.7 grams	138.8 grams
Protein	12.1 grams	48.4 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

80
g

Pesto

fresh

1
tbsp

Balsamic Vinegar

to taste

Dairy

120
g

Montenebro

4 x 30g slices, or any other goat's cheese

NutsSeeds

20
g

Pine Nut

toasted

10
g

Oregano

fresh

10
g

Dill

fresh

10
g

Basil

fresh

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

2
tbsp

Virgin Olive Oil

for dressing and seasoning

Vegetables

200
g

Aubergine

chargrilled

200
g

Courgette

chargrilled

200
g

Artichoke

chargrilled

200
g

Red Pepper

wood roasted or conventionally roasted

30
g

Aragon Black Olive

or any other black olives

Steps

Combine the vegetables and olives in a bowl.
Mix the herbs, pesto, olive oil, and balsamic vinegar in a separate bowl to create a dressing.
Arrange cheese slices on a grill tray and season with olive oil, salt, and pepper.
Grill the cheese for four minutes until golden and soft.
Toss the vegetables with the dressing while the cheese cooks.
Plate the vegetables, sprinkle with pine nuts, and top with the grilled cheese.