Grilled vegetables with goat cheese from the jar

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Halve the peppers, wash and clean them and brush them thinly with oil. Place the halves on a baking tray with the cut surface facing down. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see

2. 2

   manufacturer) Bake for 15-20 minutes. Take out and cover with foil for about 10 minutes. Peel the skin off the pepper, cut the pepper into strips.

3. 3

   Wash, clean and slice the zucchini and tomatoes. Peel onion and cut into thin rings. Heat 1 tablespoon of oil in a frying pan. Fry the zucchini for 5-6 minutes while turning. Remove.

4. 4

   Add 1 tablespoon of oil to the pan and fry the onions for 2-3 minutes, turning gently. Remove. Mix the prepared vegetables, season with salt and pepper and let them cool down if necessary.

5. 5

   Mash the goat cheese with a fork. Wash chives, shake dry and cut into small rolls, wash thyme, shake dry and chop the leaves coarsely. Mix cream, chives, lemon peel and 1 tbsp. olive oil with the cheese, season with salt and pepper.

6. 6

   Set aside some vegetables for garnishing. Spread about half of the remaining vegetables on 4 glasses (each containing about 175 ml). Add half of the cheese cream. Repeat the process and garnish with vegetables.

7. 7

   Sprinkle with thyme and serve immediately.

Nutrition Facts

KCAL
200 kcal

CARBS
10 g

FATS
15 g

PROTEINS
6 g