Iceberg Babies® with
Grilled Vegetables &
Goat Cheese


  • 8 Garden Hearts® Iceberg Babies®
  • 4 red bell peppers, cut into strips
  • 4 yellow bell peppers, cut into strips
  • 4 medium-size zucchinis, sliced 1/2 inch thick
  • 2 eggplants, sliced 1/2 inch thick
  • 2 red onions, each cut into 8 wedges
  • 8 green onions, washed and trimmed
  • 1 cup olive oil
  • 1 tbsp italian seasoning
  • 1 tbsp kosher salt
  • 3/4 cups balsamic vinegar
  • 1/2 tsp freshly ground black pepper
  • 28 ozs creamy goat cheese
  • 2 cups coarsely ground walnuts


  1. Rinse Iceberg Babies® under cold running water and allow to air-dry. Remove outer leaves, if desired. Cut an even 3-inch hole around the core. Remove the core and inner leaves to create a bowl.
  2. Place the cut vegetables in a large bowl, drizzle with olive oil, and sprinkle with Italian seasoning and kosher salt. Toss well to ensure even coverage of the vegetables.
  3. Heat barbecue grill to medium temperature and brush the surface with a small amount of olive oil. To grill the vegetables, close the cover to create a baking environment, turn the vegetables to give them nice grill marks and remove when done. The cooking time varies depending on the texture and thickness of the vegetables, approximately 6-8 minutes.
  4. Cut grilled vegetables and place back into the large mixing bowl.
  5. Sprinkle with the balsamic vinegar and pepper. Toss gently and keep warm until ready to serve.
  6. Cut each roll into 8 slices and coat each slice with coarsely ground walnuts. Place on cookie sheet and bake at 350 F for 3 minutes.
  7. To serve, spoon the warm grilled vegetables into the Iceberg Babies® bowl and arrange some around the plate for presentation. Place two slices of warm goat cheese on top.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA