Roasted Squash and Eggplant with Goat Cheese

Yield: 6 servings

Ingredients

• 1 medium butternut squash peeled and sliced into ¼ inch rounds
• 2 Japanese eggplants, sliced into ½ inch disks
• 2 tablespoons olive oil (30ml)
• ½ cup smoked almonds, roughly chopped (125ml)
• ½ cup goat cheese, crumbled (125ml)
• Salt and pepper to taste

Directions

1. Preheat one side of the barbeque to 370°F/187°C or medium high heat and the other side to 300° F/149°C or medium heat.
2. Place the cut squash and eggplant on a large metal tray. Drizzle evenly with olive oil and season with salt and pepper.
3. Oil the grill.
4. Place squash on the 300ºF/187ºC side.  Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.
5. Place eggplant on 370ºF/150ºC side.  Cook for approximately 1 minute per side or until dark char marks are achieved.  Remove from grill and add to tray of cooked squash.
6. Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.