Charred capsicum and zucchini with whipped goat’s cheese

Delicious Charred capsicum and zucchini with whipped goat’s cheese Recipe

Curtis Stone marries smoky and sweet, tart and creamy in this simple side dish. It is best served as soon as it is made.
Charred capsicum and zucchini with whipped goat’s cheese
Prep Time : 0:05 | Cook Time : 0:10 | Total Time : 0:15 | Serving : 8 person.


  • 8 small capsicums, (red & yellow) quartered, seeded

  • 4 medium zucchini, halved lengthways

  • 5 tablespoons extra-virgin olive oil

  • 2 teaspoons fine sea salt

  • 16 thin slices of ciabatta

  • 200g soft fresh goat’s cheese

  • 1 cup thickened cream

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon finely chopped shallot

  • 2 tablespoons fresh basil leaves, torn or whole small


  • Step 1

    Preheat the barbecue for high heat. Coat the capsicums and zucchini with 1 tablespoon of the oil and the salt. Barbecue the capsicums and zucchini, turning them over as needed to cook evenly, for about 10 minutes, or until the capsicums are blistered and charred and the zucchini is slightly charred and just tender.

  • Step 2

    Brush the bread with 2 tablespoons of the oil. Grill the bread for about 2 minutes per side, or until slightly charred and toasted.

  • Step 3

    Meanwhile, in a food processor, blend the goat’s cheese and cream until smooth. Season to taste with salt and pepper. Spread the goat’s cream over a platter.

  • Step 4

    Cut the zucchini crosswise and on a slight diagonal into 2cm wide pieces. Arrange the capsicums and zucchini over the goat’s cream.

  • Step 5

    In a small bowl, whisk the lemon juice, shallot, and remaining 2 tablespoons oil to blend. Season with salt and pepper. Drizzle the sauce over the peppers and zucchini. Sprinkle with basil leaves and serve with the grilled bread.

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