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Charred capsicum and zucchini with whipped goat’s cheese
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Savor the perfect balance of smoky, sweet, tart, and creamy in this irresistible side dish by Curtis Stone. Enjoy it fresh for maximum flavor.
Ingredients:
  • 8 small capsicums, (red & yellow) quartered, seeded
  • 4 medium zucchini, halved lengthways
  • 91.00 gm extra-virgin olive oil
  • 4.80 gm fine sea salt
  • 16 thin slices of ciabatta
  • 200g soft fresh goat's cheese
  • 252.50 gm thickened cream
  • 42.00 gm fresh lemon juice
  • 20.00 ml finely chopped shallot
  • 40.00 ml fresh basil leaves, torn or whole small
Instructions:
  • Heat up the barbecue to high. Toss capsicums and zucchini in 1 tablespoon of oil and salt. Grill them, flipping occasionally, for roughly 10 minutes until capsicums are blistered and charred and zucchini is slightly charred and tender.
  • Coat the bread with a decadent 2 tablespoons of oil and grill each side for approximately 2 minutes until beautifully charred and perfectly toasted.
  • In a food processor, puree the goat cheese and cream until velvety. Season with salt and pepper to taste. Spread the creamy goat cheese mixture over a platter.
  • Slice the zucchini into 2cm wide pieces on a diagonal angle. Place the capsicums and zucchini on top of the goat cheese.
  • Whisk lemon juice, shallot, and 2 tablespoons of oil in a small bowl until well combined. Season with salt and pepper. Drizzle the sauce over the peppers and zucchini, sprinkle with basil leaves, and serve with grilled bread.

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