Mediterranean Vegetables with Goat’s Cheese

Mediterranean Vegetables with Goat's Cheese
Serves 4
Total Time
30 min
Total Time
30 min
  1. 2 courgettes
  2. 1 Aubergine/eggplant
  3. 200 g cherry tomatoes
  4. 2 cloves of garlic
  5. 4 tbsp Collar of Gold, Irish Rapeseed Oil
  6. 50 g olives (mixed)
  7. 1 sprig of rosemary
  8. 200 g of goat cheese roll
  9. 1 Handful Basil leaves
  10. salt
  11. Freshly ground pepper
  1. Before starting, the aubergine should be prepared. By doing this, the bitter taste is removed and they remain in shape during cooking.
  2. Cut the eggplant into slices, spread and sprinkle with salt. After 10 minutes, wash off the salt and dry the slices.
  3. Wash the vegetables, clean them and cut into bite-size pieces. Peel the garlic and cut into fine slices.
  4. Heat Collar of Gold, Irish Rapeseed Oil
  5. in a large frying pan and sautee the vegetables. Add the garlic, olives and rosemary and season with salt and pepper.
  6. Continue to cook gently for 5 minutes.
  7. Cut the cheese into cubes or crumble and sprinkle over the vegetables and gently cook for another for 2-3 minutes.
  8. Sprinkle with basil and serve hot.
  9. ** Alternative you can roast this recipe using a c 220 oC oven and follow the instructions above.
Per person (Approx values)
  1. 380 kcal (1588 kJ), 11 g of protein, 34 g of fat, 6 g of carbohydrates (0.5 g
Collar of Gold Irish Rapeseed Oil