Save Recipe Print
2 hr 30 min
30 min
2 hr
Serves 8



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.;

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Irish Grilled Cheese

Recipe courtesy of Food Network Kitchen

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Corned Beef Grilled Cheese

Recipe courtesy of Food Network Kitchen

Caramelized Vidalia Onion and Goat Cheese Tartlets

Recipe courtesy of Trisha Yearwood

Roasted Vegetable and Truffle Mac 'n Cheese

Recipe courtesy of Damaris Phillips

Easy Tomato Soup and Grilled Cheese Croutons

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories