Baked mozzarella bread with roasted vegetables

Name: Baked mozzarella bread with roasted vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 untreated lemon; 1 small bunch of flat parsley; 1/2 potty fresh thyme; 2-3 Garlic cloves; 500 g white asparagus; 2 Courgettes (400-500 g); 500 g big, firm tomatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 washer of 1 untreated lemon; 2 packs (125 g each) Mozzarella cheese; 250 g Ciabatta bread (1 slice approx. 30 g); 40 g Butter; 1 TEASPOON dried Italian herbs; 7-10 Tbsp Lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 untreated lemon
1 small bunch of flat parsley
1/2 potty fresh thyme
2-3 Garlic cloves
500 g white asparagus
2 Courgettes (400-500 g)
500 g big, firm tomatoes
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 washer of 1 untreated lemon
2 packs (125 g each) Mozzarella cheese
250 g Ciabatta bread (1 slice approx. 30 g)
40 g Butter
1 TEASPOON dried Italian herbs
7-10 Tbsp Lemon

Directions

1
Wash lemon thoroughly and dab dry. Peel the rind with a julienne shredder in fine strips and squeeze the lemon. Wash the parsley and thyme, dab dry and remove the leaves, except for some garnish. Cut parsley into fine strips. Peel and chop the garlic. Mix lemon, garlic and herbs.
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal pieces. Clean, wash and cut the zucchini in half lengthwise. Cut the halves into diagonal pieces as well. Wash tomatoes, dab dry and cut into thick slices. Heat some oil in a pan and fry the tomato slices first, briefly over high heat. Season with salt and pepper and place on a plate. Add the remaining oil and the lemon slice to the pan. Fry the asparagus and zucchini for 5-6 minutes while turning. Finally, add 2-3 tablespoons of lemon juice, season with salt and pepper and fold half of the lemon-herb mixture into the vegetables. Place the vegetables on the plate as well and sprinkle the tomatoes with the remaining lemon mixture.
3
Season with salt and pepper and place on a plate. Add the remaining oil and the lemon slice to the pan. Fry the asparagus and zucchini for 5-6 minutes while turning. Finally, add 2-3 tablespoons of lemon juice, season with salt and pepper and fold half of the lemon-herb mixture into the vegetables. Place the vegetables on the plate as well and sprinkle the tomatoes with the remaining lemon mixture. Drain the mozzarella and cut into slices. Cut bread into 8 slices and spread with butter. Cover with mozzarella and sprinkle with Italian herbs, some salt and pepper. Bake under a preheated grill or in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) until golden brown until the mozzarella begins to flow. Garnish bread with thyme and lemon wedges. Serve mozzarella breads with lukewarm vegetables
4
Drain the mozzarella and cut into slices. Cut bread into 8 slices and spread with butter. Cover with mozzarella and sprinkle with Italian herbs, some salt and pepper. Bake under a preheated grill or in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) until golden brown until the mozzarella begins to flow. Garnish bread with thyme and lemon wedges. Serve mozzarella breads with lukewarm vegetables