These Grilled Vegetable Nachos bring smoky, charred veggies seasoned with Cluck & Squeal Seasoned Salt to the centre of the plate, topped with a creamy whipped goat cheese brightened with lemon and seasoned with Montreal Gold.
It's fresh, bold, a little fancy, and still completely snackable.
Cluck & Squeal recipe
Grilled Vegetable Nachos with Whipped Montreal GOLD Lemon Goat Cheese
Prep
15 min
Cook
30 min
Rest1 min
Serves4–6 as an appetizer
Cook temp275–300°F / 135–150°C
MethodGrill & oven
Directions
1
Grill the Veggies
Toss the sliced vegetables in a light coat of olive oil and season generously with Cluck & Squeal Seasoned Salt. Grill over direct heat until tender with nice char marks, then chop into bite-sized pieces if needed.
2
Whip the Goat Cheese
In a bowl, combine the goat cheese, lemon juice and Montreal Gold. Blend thoroughly until smooth, creamy and spreadable.
3
Layer Nacho-Style
Preheat your oven or cooker to 275–300°F / 135–150°C. On a heatproof platter, layer the grilled vegetables with dollops of the whipped goat cheese, building it up like a plate of nachos so every bite gets a bit of both.
4
Warm & Garnish
Warm in the oven for about 20 minutes, just until the goat cheese softens and starts to melt. Finish with fresh parsley, chives or green onions and serve right away while warm.
Pitmaster notes
Tips & variations
Serve it cold. Skip the oven, chill it and finish with a drizzle of olive oil for a grilled vegetable salad.
