Grilled vegetables with warm goat cheese and oven bread
very easy
30 mins
30 mins
Ingredients
- 2 red and yellow peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Cajun spice (e.g. from the Zanzibar)
- 1 (approx. 200 g) Courgette
- 4 TABLESPOONS + 4 Tbsp Olivenöl
- 1/2 TEASPOON Sambal Oelek
- 2 stem(s) Thyme
- 100 g Soft Tomatoes
- 100 g black olives
- 2 TABLESPOONS Pine nuts
- 200 g Fresh goat cheese
- 2 TABLESPOONS liquid honey
- 1 Baguette
Directions
- 1
Preheat the grill of the oven. Clean and wash the peppers and bake in the oven for 3-5 minutes until the skin becomes wrinkled. Remove, cover with a damp kitchen roll for about 10 minutes. Then remove the skin.
- 2
Season with salt, pepper and Cajun spice. Clean, wash, halve and slice the zucchini. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini in it all around for about 5 minutes. Season with salt, pepper and Sambal Oelek.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash thyme, shake dry, chop. Chop tomatoes smaller. Mix vegetables, olives, tomatoes, thyme, pine nuts and 2 tbsp. oil in an ovenproof dish.
- 4
Season with salt and pepper. Crumble the goat's cheese in pieces and drizzle honey over it. Bake in the oven for about 5 minutes.
- 5
Break baguette into pieces for the oven bread. Heat 4 tablespoons of oil in a frying pan. Fry the baguette in it in portions until crispy. Season with salt. Serve with grilled vegetables.
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