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Roasted Squash and Eggplant with Goat Cheese


Roasted Squash and Eggplant with Goat Cheese

1 medium butternut squash peeled and sliced into inch rounds
2 Japanese eggplants, sliced into inch disks
2 tablespoons olive oil (30ml)
cup smoked almonds, roughly chopped (125ml)
cup crumbled goat cheese (125ml)
Salt and pepper to taste

Preheat one side of the barbeque to 370F/187C or medium high and the other side to 300 F/149C or medium.

Place the cut squash and eggplant on a large metal tray.

Drizzle evenly with olive oil and season with salt and pepper.

Oil the grill.

Place squash on the 300F/187C preheated side. Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.

Place eggplant on 370F/150C side. Cook for approximately 1 minute per side or until dark char marks are achieved. Remove from grill and add to tray of cooked squash.

Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.

Yield: 6 servings

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