Grilled vegetable skewers with peppers, aubergines, zucchini and onions with sheep cheese dip and flat bread
easy
40 mins
40 mins
Ingredients
- 450 g colourful peppers
- 1 (approx. 200 g) Courgette
- 200 g Aubergine
- 1/2 (180 g) Vegetable Onion
- 1-2 Garlic cloves
- 1 small twig of rosemary
- 3-4 Stem(s) fresh thyme
- 7 TABLESPOONS Olive oil
- 75 g green olives stuffed with paprika
- 150 g Sheep's cheese
- 200 g liquid sour cream (10 % fat)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 8 Metal skewers
Directions
- 1
Clean and wash the peppers, zucchini and eggplant. Cut the zucchini into thick slices, the peppers and aubergine into pieces. Peel and slice the onion. Put vegetables on 8 skewers. Peel and chop garlic.
- 2
Wash rosemary and thyme, dab dry and chop. Mix 6 tablespoons olive oil, garlic, rosemary and half of the thyme. Spread the vegetables with it and let them marinate. In the meantime, roughly chop the olives. Crumble the feta cheese and mix it with sour cream and remaining thyme. Stir in olives, except for 1 tablespoon for sprinkling, and season with pepper. Arrange dip in a bowl and sprinkle with remaining olives. Sprinkle with remaining olive oil. Season vegetable skewers with salt and pepper and fry on a hot grill while turning.
- 3
Crumble the feta cheese and mix it with sour cream and remaining thyme. Stir in olives, except for 1 tablespoon for sprinkling, and season with pepper. Arrange dip in a bowl and sprinkle with remaining olives. Sprinkle with remaining olive oil. Season vegetable skewers with salt and pepper and fry on a hot grill while turning. Serve with the dip and flatbread
- 4
Waiting time approx. 20 minutes
Nutrition Facts
360 kcal
9 g
33 g
10 g
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