Goats Cheese, Grilled Peppers and Courgette with Donegal Rapeseed Oil Classic (Gold Range)

  • Serves: 2
  • Credit: donegalrapeseedoil


1 red pepper, cut into a large dice
1 yellow pepper, cut into a large dice
1/2 courgette, thickly sliced
4 tbsp Donegal Rapeseed Oil Classic Gold, plus extra for drizzling
Sea salt and freshly ground black pepper
2 thick slices of crusty bread
2 slices of goats cheese log


  • Place the peppers and courgettes into a large bowl. Add the rapeseed oil and toss well to coat the vegetables. Season with sea salt and black pepper. Chargrill the vegetables on a hot chargrill pan.
  • Pre-heat your oven to 180cfan/gas 6/200c. Brush the bread slices on both sides with a little Gold selection Donegal rapeseed oil. Place the bread on a baking tray and cook on the oven for 8-9 minutes until crispy.
  • Place the goats cheese slices onto the bread and place under a hot grill to brown the cheese.
  • Serve with the vegetables and drizzle with a little extra Gold selection Donegal rapeseed oil.

Top Tip

Place the goats cheese in a puff pastry case, bake in the oven for 15 minutes until pastry is cooked and cheese is melted, serve as above.

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