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Charred capsicum and zucchini with whipped goat’s cheese

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Veggies are the star of the show in this Charred Capsicum and Zucchini with Whipped Goat's Cheese recipe. Ready in just 15 minutes, it’s the perfect side or starter for entertaining.

  • Serves8
  • Cook time10 minutes
  • Prep time5 minutes


  • 8 small red and yellow capsicums, seeded, quartered
  • 4 medium zucchini, halved lengthways
  • 5 tbs extra virgin olive oil
  • 2 tsp fine sea salt
  • 16 thin slices ciabatta
  • 200g soft fresh goat’s cheese
  • 1 cup (250g) thickened cream
  • 2 tbs fresh lemon juice
  • 1 tbs finely chopped shallot
  • 2 tbs fresh basil leaves, torn

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a barbecue on high heat. Coat the capsicums and zucchini with 1 tbs of oil and the salt. Barbecue the capsicums and zucchini, turning, for 10 mins or until the capsicums are blistered and charred and the zucchini is slightly charred and just tender.
  2. Step 2

    Brush the bread with 2 tbs of the remaining oil. Grill bread for 2 mins each side or until slightly charred.
  3. Step 3

    Meanwhile, process the goat’s cheese and cream in a food processor until smooth. Season with salt and pepper. Spread the goat’s cheese mixture over a serving platter.
  4. Step 4

    Cut the zucchini diagonally into 2cm-wide pieces. Arrange the capsicums and zucchini over the goat’s cheese mixture on the platter.
  5. Step 5

    Whisk together the lemon juice, shallot and remaining oil in a bowl. Drizzle the dressing over the salad. Sprinkle with basil and serve with the grilled bread.