Broccoli, Goat Cheese Peanut Grill

a bowl of broccoli, cauliflower, and bread on a table.

30 minutes

Serving Size: 11.3 oz



1 ½ cup of broccoli florets

2/3 cup of sugar snap peas

1 teaspoon of dried mixed herbs

cooking spray

2 thick slices bread, such as French bread

¼ cup of crumbled goat cheese

2 tablespoons of balsamic vinegar

¼ cup of salted peanuts, finely chopped

freshly ground black pepper

6 slices of bread, rye bread


In a medium pot, steam the broccoli over boiling water for 2 minutes. Then add the sugar snap peas and steam for a further 2 minutes or until ‘al dente’. Toss vegetables with the herbs in heatproof serving dish and spray lightly with cooking spray.

Scatter the bread chunks over the vegetables, sprinkle the cheese on top and drizzle with balsamic vinegar. Finally scatter the American peanuts over the whole dish. Season with the pepper and place under a moderate grill until the bread is toasted and the cheese begins to melt. Serve immediately with wedges of fresh rye bread.

Note: Dish can be served with a sauce such as a tomato salsa, or low fat yogurt mixed with 1 teaspoon of mint sauce.

Nutrients Per serving

Calories from Fat227
Fat24 g
Trans fats0
Cholesterol13 mg
Carbohydrate93 g
Protein29 g
Fiber12 g
Sodium1210 mg

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