Chargrilled Vegetables with Olives and Goat's Cheese
|Char grilled vegetables in oil||1 1⁄4 Kilogram, drained but the oil reserved (Such As Artichokes, Courgettes, Aubergines, Peppers And Mushrooms, Four 300 Gram)|
|Black olives||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Chopped herbs||2 Tablespoon (Oregano, Dill, Basil Or Parsley)|
|Toasted pine nuts||3 Tablespoon|
|Goats cheese||6 Ounce (175 Gram)|
|Freshly ground black pepper||To Taste|
1. Toss the chargrilled vegetables in a large bowl with the olives and seasoning, using plenty of pepper.
2. Mix the pesto with the vinegar and a little of the drained oil from the vegetables to taste. Add to the vegetables with the herbs and toss well. Divide between serving plates and scatter over the pine nuts.
3. Heat grill until hot. Slice the goat's cheese into 4 rounds and grill on one side until bubbling, golden brown and soft in the centre. Lift from the grill rack using a palette knife and place on top of the vegetables. Serve immediately.