Grilled Vegetable And Goat Cheese Roulade Recipes

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GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE



Goat Cheese and Herb Stuffed Chicken Roulade image

Provided by Kelsey Nixon

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
  • In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
  • Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
  • Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
  • Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
  • Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
  • Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
  • Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
  • Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

GINA'S DRUNKEN GOAT GRILLED CHEESE



Gina's Drunken Goat Grilled Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 2 sandwiches

Number Of Ingredients 10

4 slices sourdough bread
Roasted Shallot Mayo, recipe follows
1 cup (4 ounces) drunken goat cheese, grated
Baby arugula
Butter, room temperature
1 shallot, peeled
1 clove garlic, peeled
Olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise

Steps:

  • Heat a 12-inch cast iron skillet over medium heat.
  • Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich.
  • Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving.
  • Preheat the oven to 350 degrees F.
  • Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool.
  • Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth.

GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE



Grilled Vegetables with Goat Cheese and Balsamic Glaze image

What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!

Provided by Denise Lepard

Categories     Other Appetizers

Time 35m

Number Of Ingredients 11

1/2 c olive oil (may need less)
2 large onions (mix it up, red, yellow, green)
4 zucchini - sliced about 1/2 inch thick circles
4 red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
1 eggplant - sliced about 1/4 inch thick circles
3 or 4 carrots slices anyway you like
any other vegetable of your choice (mushrooms, tomatoes, etc.)
1/2 c balsamic vinegar
8 oz goat cheese (or soft cheese of your choice); bleu cheese works great too
kosher salt and pepper to taste
1 handful of pine nuts or nuts of your choice (optional)

Steps:

  • 1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
  • 2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
  • 3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
  • 4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
  • 5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
  • 6. Serve with crunchy bread, warm, soft pita/flat bread.

GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES



Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles image

Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions.

Provided by Carol Klassen

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 14

6 portobello mushroom caps
4 red bell peppers, cored and quartered
1 red onion, thickly sliced
½ cup olive oil
2 limes, juiced
2 tablespoons grill seasoning
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoons balsamic vinegar
1 avocado - peeled, pitted, and cubed
½ cup crumbled goat cheese
salt to taste
freshly ground black pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

  • Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
  • Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.7 g, Cholesterol 9.2 mg, Fat 27 g, Fiber 6.4 g, Protein 7.4 g, SaturatedFat 5.7 g, Sodium 563.2 mg, Sugar 7.5 g

GRILLED VEGETABLE AND GOAT CHEESE PIZZA



Grilled Vegetable and Goat Cheese Pizza image

This is a rather loose recipe. The quantities depend on how big or how many pizzas you are making. I like to grill a lot of veggies, as any leftovers are great for sandwiches or salads, so they never go to waste.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 8

1 ball Homemade or Store-bought pizza dough
2 bell peppers (mixed colours in nice)
2 Portobello mushrooms (stem removed and thickly sliced)
1 medium red onion (sliced in half lengthwise, then thickly sliced)
1 1/2 cups Pizza sauce or hand-crushed canned plum tomatoes (seasoned with salt, pepper and oregano and simmered down)
Goat cheese or feta cheese (crumbled)
Balsamic glaze (for drizzling)
Chopped fresh parsley (for colour)

Steps:

  • Pre-heat your BBQ (or grill pan) to medium-high. Place cut vegetables in perforated grilling basket and grill until soft and starting to brown. Remove from BBQ and set aside while you assemble your pizza. At the same time, hand-crush tomatoes from a can of good plum tomatoes. Season with salt, pepper and some oregano and simmer on the stove-top over medium-low heat until thickened. Set aside to cool a bit. (*Note: if you're in a hurry, you can skip the simmering and just place some hand-crushed tomatoes right on to your pizza dough).
  • Pre-heat oven to 500° F. with pizza stone on middle rack (if using). Press out your pizza dough and spoon on tomatoes or pizza sauce. Top with grilled vegetables and top with crumbled goat cheese. Bake in pre-heated oven for 10-15 minutes, until crust is golden and toppings are hot.
  • Top with a drizzle of balsamic glaze and sprinkle with chopped parsley, if desired.

Nutrition Facts : Calories 401 kcal, Carbohydrate 79 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 1593 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving

GRILLED VEGETABLE AND GOAT CHEESE ROULADE



Grilled Vegetable and Goat Cheese Roulade image

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 7

1 Eggplant, thinly sliced
1 Yellow squash, thinly sliced
1 Green zucchini, thinly sliced
1 Red pepper
1 Green Pepper
5 Ounces goat cheese
1 Ounce sour cream

Steps:

  • Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;

GRILLED VEGETABLE AND GOAT CHEESE ROULADE



Grilled Vegetable and Goat Cheese Roulade image

Provided by Food Network

Time 2h30m

Yield Serves 8

Number Of Ingredients 7

1 Eggplant, thinly sliced
1 Yellow squash, thinly sliced
1 Green zucchini, thinly sliced
1 Red pepper
1 Green Pepper
5 Ounces goat cheese
1 Ounce sour cream

Steps:

  • Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;

GRILLED EGGPLANT ROULADES OLIVO



Grilled Eggplant Roulades Olivo image

Categories     Cheese     Tomato     Side     Pine Nut     Eggplant     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 8 roulades, serving 2 as a main course or 4 as a side dish

Number Of Ingredients 10

1 medium eggplant
4 tablespoons olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 tablespoons pine nuts
2 tablespoons finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 tablespoon freshly grated Parmesan

Steps:

  • Prepare grill.
  • Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.
  • Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.
  • In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.
  • Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.

GRILLED VEGETABLE AND GOAT CHEESE ROULADE



Grilled Vegetable and Goat Cheese Roulade image

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 7

1 Eggplant, thinly sliced
1 Yellow squash, thinly sliced
1 Green zucchini, thinly sliced
1 Red pepper
1 Green Pepper
5 Ounces goat cheese
1 Ounce sour cream

Steps:

  • Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.

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