Grilled Summer Vegetable Spirals with Whipped Chèvre & Pistachio Pistou
It’s time to eat your vegetables. Smokey grilled Asian eggplant, summer squash, and zucchini are rapidly cooked over open flames and coals aglow. Spread with an airy, herbed goat cheese mousse, they are attractively rolled into colorful spirals. Fun and easy to prepare. As long as you eat your vegetables, even with a few swigs of The Cleaver, it’s doubtful you’ll be reprimanded.
Preheat grill to high heat. Slice a strip lengthwise from both sides of all the zucchini, summer squash, and eggplant to expose the inside of the vegetable. Discard or reserve for another use. Cut both ends off all vegetables and slice lengthwise into ¼ inch thick strips. Discard or reserve ends for another use.
Place all sliced vegetables on a large baking sheet. Brush both sides of the vegetable slices with olive oil. Season well with salt and freshly ground black pepper. Lay the oiled and seasoned slices on the preheated grill. Cook until tender, but not mushy, about 2-3 minutes per side, moving the pieces during cooking to ensure even browning. Remove the vegetables from the grill, placing them back on to the baking sheet to cool
Using an icing or rubber spatula spread a generous amount of Whipped Herbed Chèvre on each grilled vegetable slice. Sprinkle the diced, roasted red bell pepper evenly on the Whipped Herbed Chèvre. Gently roll each piece of grilled vegetables into a spiral.
Divide the rolls evenly amongst the plates, placing them spiraling side up. Garnish with Pistachio Pistou and basil leaves, if desired. Store leftover Whipped Herbed Chèvre refrigerated in an airtight container for up to 4-5 days.
Whipped Herbed Chèvre Directions
Combine goat cheese, honey, and salt in bowl of electric mixer fitted with the whisk attachment. Whip until well blended. Add the heavy cream and whip until fluffy and light. Store refrigerated in an airtight container until ready to use. It keeps for up to 4-5 days. This savory cheese can be featured on crostini, savory waffles, sandwiches, biscuits, grilled bread, pasta, and soup toppers.
Pistachio Pistou Directions
In the bowl of a food processor fitted with the cutting blade, place garlic and salt. Roughly chop by pulsing. Add basil, lemon juice, sugar and black pepper. Puree. Slowly add the oil in a thin stream. Taste and adjust seasoning. Keeps refrigerated in an airtight container for up to one week.