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SUMMER VEGETABLE & GOAT CHEESE GRATIN

 

5 oz Tomato Chili Compote (see recipe)

1 1/2 oz Red Onions, sliced

1 oz Red Bell Pepper, sliced

2 oz Zucchini, slice thin length wise

2 oz Yellow Squash, sliced thin length wise

2 oz Goat Chèvre

1 oz Pesto

1/2 oz Breadcrumbs

3 each Crostini Toasts

 

Toss vegetables in salt, pepper and olive oil and grill till tender. Layer all ingredients into a casserole in the order listed above. Bake at 350 degrees till warm through. Serve with crostini toasts. Makes – 1 individual casserole

 

Tomato Chili Compote

1 quart Marinara Sauce

1/2 oz Garlic, chopped

1 tbsp Olive Oil

1 1/2 oz Brown Sugar

1/8 tsp Crushed Red Pepper

Salt to taste

 

Sauté garlic in oil till golden. Add marinara and crushed red pepper and allow to simmer for 15 minutes or until 50% of liquid is gone. Add salt and sugar and allow to simmer for 10 minutes. Makes – 1 quart

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com