Grilled Vegetable and Goat Cheese Roulade
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- Total: 2 hr 30 min
- Prep: 30 min
- Cook: 2 hr
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 89 mg
- Total: 2 hr 30 min
- Prep: 30 min
- Cook: 2 hr
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 89 mg
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.;
