Antipasti shashlik

Name: Antipasti shashlik
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red and yellow pepper; 1 Courgette; 200 g Mushrooms; 1/2 Pot of thyme; 2 stem(s) Rosemary; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 100 ml Balsamic vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 200 g Mini-Mozzarella cheese; 100 g dried tomatoes; 7-10 Tbsp Lemon and fresh herbs; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red and yellow pepper
1 Courgette
200 g Mushrooms
1/2 Pot of thyme
2 stem(s) Rosemary
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 TABLESPOON Sugar
100 ml Balsamic vinegar
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
200 g Mini-Mozzarella cheese
100 g dried tomatoes
7-10 Tbsp Lemon and fresh herbs
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the vegetables and cut them into bite-sized pieces. Clean the mushrooms. Wash herbs, chop finely. Peel garlic, press through a garlic press. Heat 2 tablespoons of olive oil.
2
Fry 1 clove of garlic in it. Sauté the bell peppers and zucchini briefly. Season with salt, sugar and half of the herbs. Deglaze with vinegar and spread on a baking tray. Cook in the preheated oven (electric cooker: 90 °C/ gas: level 1) for about 15 minutes.
3
In the meantime, fry the remaining garlic in 2 tablespoons of olive oil. Add the mushrooms and fry over high heat. Season with salt, pepper, herbs and lemon juice. Let the vegetables and mushrooms cool down and put them on skewers alternately with mozzarella and dried tomatoes.
4
Serve garnished with lemon and fresh herbs.