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Grilled Vegetables with Smoked Bacon and Goat’s Cheese

(Serves four)

This is a wonderfully flavoursome Spanish recipe that makes either a main meal or a starter.

Deep 5 inch spring form cake tin 

200g goat’s cheese 
250g bacon 
1 green pepper

1 red pepper

1 yellow pepper

1 orange pepper
2 onions
250g mushrooms 
1 big aubergine
2 courgettes
4 red tomatoes
Little olive oil
For decoration (optional):
1 cherry tomato for the top
Raspberry vinegar:
80g red raspberries 
5ml white wine vinegar
5ml olive oil
Salt and black pepper

Preheat the oven to 220C/425F/gas mark 7.
Slice the aubergine, mushrooms, peppers, courgettes and tomatoes to a thickness of ½cm. Thinly slice the onions.

Sauté each of the vegetables separately with a little salt and pepper and olive oil until they are just starting to cook but still firm in the middle. Wipe off any excess oil with kitchen towel.

Half cook the bacon and cut into 1cm squares. Slice the goat’s cheese on the round.

To prepare the dish layer all the ingredients separately inside the cake tin. Start with the aubergine followed by the onion, courgette, peppers, mushrooms, tomatoes and half the bacon. Continue with the layers until you nearly reach the top of the mould, leaving enough space for the cheese.

Lay over the goat’s cheese slices, finishing off with the bacon.

Cover with greaseproof paper and cook in the oven for five-six minutes or until the cheese melts.

Place the tin on a serving plate and carefully remove the mould.

Cut the cherry tomato into four parts to decorate the top.

For the raspberry vinegar, use a stick blender, blitzing all the ingredients. Cut the grilled vegetables into four and drizzle over the raspberry vinegar.