Yield:
Serves 8
Level:
None

Ingredients

Directions

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.;

IDEAS YOU'LL LOVE

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Herb Crusted Goat Cheese and Heirloom Beet Salad

Recipe courtesy of Bobby Flay

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Cheese Straws

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking