Layered Grilled Vegetable Cake With L'Ange Gardien
Ingredients
- 1 red pepper, seeded and quartered
- 1 yellow pepper, seeded and quartered
- 1 zucchini, finely sliced
- 1 small eggplant, finely sliced
- 1 red or Vidalia onion, finely sliced
- 30 ml (2 tbsp.) olive oil
- 8 slices of L’Ange Gardien
- 125 ml (1/2 cup) baby spinach
- Salt and pepper, to taste
Preparation
Prepare a medium-intensity charcoal fire or set gas BBQ at medium.
Brush the vegetables with olive oil. Season with salt and pepper. Grill on both sides.
Use a round pastry cutter to build layers of vegetables, alternating with the slices of L’Ange Gardien, and put the cakes on four plates. Drizzle with vinaigrette and top with a few spinach leaves.
Le Fleuron Vinaigrette
Ingredients
- 60 ml (1/4 cup) 15% cooking cream
- 30 ml (2 tbsp.) Le Fleuron, crumbled
- 60 ml (1/4 cup) olive oil
- 15 ml (1 tbsp.) Xeres vinegar
- 15 ml (1 tbsp.) Dijon mustard
- 5 ml (1 tsp.) fresh thyme, finely chopped
- Salt and pepper
Preparation
Heat the cream in a small saucepan. Add Le Fleuron and stir to melt it completely. Strain if desired. While whipping, add the oil, Xeres vinegar, Dijon mustard and thyme. Season with salt and pepper.
Servings 4
Preparation time
10 minutes
Cooking time
10 minutes
Rating
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