Grilled Sourdough Tartine – CAGJ ZINE
Grilled sourdough tartine with seasonal veggies—healthy, versatile, and perfect for any season. Creative and satisfying, ideal for impressing guests or yourself.
Ingredients
- Local bakery sourdough cut into approx. 2” slices
- 4 medium rainbow carrots
- 2-3 golden beets
- 3 cups Lacinato kale
- 2 oz package of Laura Chenel goat chèvre (or something comparable)
- 4 oz extra virgin olive oil
- Juice from 1 lemon
- 4 cloves garlic
- 1 cup red wine vinegar
- Salt and pepper to taste
More Like This
Grilled Sourdough Panzanella
bigoven.com
Bruised Tomato Tartine - #foodbyjonister
foodbyjonister.com
Grilled Cabbage Wedges with Tahini-Yogurt Sauce by Foodie’s Chef Laura Brennan - Foodies Markets
foodiesmarkets.com
Pickled carrot and roast beef tartines
nzwomansweeklyfood.co.nz
Grilled Asparagus TartineRecipe - Upper Lakes Foods
upperlakesfoods.com
Grilled Lentil Burgers - Veganuary USA
veganuary.com
Colourful Grilled Garden Vegetables Herb Tart
truefoodsblog.com
Tomato and courgette gratin with sourdough crumbs recipe
deliciousmagazine.co.uk