Grilled Zucchini with Goat Cheese and Olive Tapenade

Name: Grilled Zucchini with Goat Cheese and Olive Tapenade
Yield: 3 PIECES
Ingredients: 6 slices of zucchini, 0.5 cm thick; 5 g capers in salt; bowl with water and ice; 1 small tomato; 10 g anchovies; kitchen paper; 50 g soft goat cheese; 50 g pitted black olives; 2 tablespoons olive oil; ½ clove of garlic; freshly ground pepper; 1 sprig of thyme; 2 tablespoons extra virgin olive oil

3 PIECES

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Ingredients

6 slices of zucchini, 0.5 cm thick
5 g capers in salt
bowl with water and ice
1 small tomato
10 g anchovies
kitchen paper
50 g soft goat cheese
50 g pitted black olives
2 tablespoons olive oil
½ clove of garlic
freshly ground pepper
1 sprig of thyme
2 tablespoons extra virgin olive oil

Instructions

1
Score the tomato with a cross, immerse it in a saucepan of boiling water for 10 seconds, and immediately plunge it into ice water. After 1 minute, remove it, peel, quarter, and remove the seeds.
2
Season the zucchini with pepper, drizzle with olive oil, and place on a pan heated to medium heat. Sauté until golden brown on both sides and set aside on kitchen paper.
3
Cut the goat cheese into 3 portions, each the size of a zucchini slice. Place 1 portion of cheese between 2 slices of sautéed zucchini.
4
Serve with tapenade, tomato pieces, and drizzled with olive oil.
5
Rinse the capers thoroughly under cold water and chop them finely.
6
Finely chop the anchovies, olives, and garlic as well, and mix them in a bowl with the capers. Add the stripped and chopped thyme leaves.
7
Add olive oil, mix, and set aside.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.