Colorful vegetable crostinis with feta cheese

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Preparation: ##Baguette## cut diagonally into thin slices. Place slices on a baking tray, drizzle with 2-3 tbsp. olive oil. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 3 minutes until light brown. Peel onion and garlic and dice finely. ##Clean, wash and cut into small cubes.

2. 2

   Wash and clean the zucchini and cut into small cubes. Wash, dry grate and quarter the tomatoes. Cut out seeds, cut flesh into small cubes. Heat 2 tablespoons of oil in a frying pan. Sweat onions and garlic for 1-2 minutes, then add diced peppers. After a further 2 minutes, first add diced zucchini and then diced tomatoes. Season vegetables with salt and pepper, remove from heat after about 5 minutes. Wash the oregano, dab dry and chop the leaves coarsely. Coarsely crumble the feta cheese.

3. 3

   After a further 2 minutes, first add diced zucchini and then diced tomatoes. Season vegetables with salt and pepper, remove from heat after about 5 minutes. Wash the oregano, dab dry and chop the leaves coarsely. Coarsely crumble the feta cheese. Fold marjoram and cheese into the vegetables. Take the vegetables out of the pan and arrange them on the ##crostini##.

4. 4

   With 8 people:

Nutrition Facts

KCAL
130 kcal

CARBS
9 g

FATS
8 g

PROTEINS
5 g