Light grilled vegetables with two different dips

Name: Light grilled vegetables with two different dips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g dried tomatoes; 250 g big mushrooms; 1 yellow and red pepper; 1 (approx. 200 g) Courgette; 200 g cherry tomatoes; 2 Branches of rosemary; 1/2 bunch Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Basil; 300 g low-fat yoghurt; 2 TABLESPOONS Aiwar (spicy-hot spice paste); 250 g Fresh goat cheese; 7-10 Tbsp Aluminium grill trays

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g dried tomatoes
250 g big mushrooms
1 yellow and red pepper
1 (approx. 200 g) Courgette
200 g cherry tomatoes
2 Branches of rosemary
1/2 bunch Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Basil
300 g low-fat yoghurt
2 TABLESPOONS Aiwar (spicy-hot spice paste)
250 g Fresh goat cheese
7-10 Tbsp Aluminium grill trays

Directions

1
Soak the tomatoes in hot water and set aside for 10 minutes. Clean and wash the mushrooms. Clean, wash and cut the peppers into large pieces. Wash and clean the zucchini and cut them into diagonal slices. Wash tomatoes, dab dry and leave 3-4 tomatoes on each bush.
2
Wash rosemary and thyme, dab dry and chop finely. Mix herbs, oil, salt and pepper. Drizzle the vegetables with it. Wash basil, dab dry and cut into strips. Mix yoghurt and aiwar briefly, season with salt and pepper. Drain the tomatoes and cut into cubes. Mix cream cheese with tomatoes and basil. Season to taste with pepper. Put the vegetables, except the tomatoes, on grill trays. Cook over the hot grill for 10-12 minutes, turning once.
3
Drain the tomatoes and cut into cubes. Mix cream cheese with tomatoes and basil. Season to taste with pepper. Put the vegetables, except the tomatoes, on grill trays. Cook over the hot grill for 10-12 minutes, turning once. Add the tomatoes 5 minutes before the end of the grilling time. Serve the vegetables with the dips