Queso de Cabra Fresco with Grilled Vegetables and Olive Oil

This queso de cabra fresco with grilled vegetables and olive oil is a refreshing Spanish tapas recipe. Tangy goat cheese pairs with smoky charred vegetables and a drizzle of olive oil for a light, colourful dish. Perfect for summer evenings or as a balancing element in a tapas spread.

Course Salad, Side Dish

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword goat cheese, grilled vegetables, Olive oil, queso cabra, Spanish tapas

Prep Time 10

Cook Time 10

Servings Servings

Calories 180

Author Spooning & Forking

Ingredients

250 g Queso de Cabra Fresco
1 Red pepper sliced into strips
1 Courgette sliced lengthways
1 Aubergine sliced into rounds
2 tbsp Olive oil extra virgin
1 tsp Fresh thyme
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat a grill pan or barbecue to medium-high heat. Brush the vegetable slices lightly with olive oil and season with salt and pepper. Grill in batches until tender and charred at the edges, about 3–4 minutes per side.
Arrange the grilled vegetables on a serving platter. Spoon over the Queso de Cabra Fresco in generous dollops. Drizzle with more olive oil, scatter with fresh thyme, and serve warm or at room temperature.

Notes

Choose a fresh goat’s cheese sold in tubs or rounds rather than aged logs. It should be creamy and spoonable, not crumbly. If you can’t find Spanish goat’s cheese, a mild chèvre works well.

Use firm, seasonal vegetables. Red peppers bring sweetness, courgettes give freshness, and aubergines add earthiness. Grilling caramelises their sugars, making them pair beautifully with the tang of goat’s cheese.

Nutrition