Oven vegetables with hearty buckwheat filling

Name: Oven vegetables with hearty buckwheat filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Buckwheat; 7-10 Tbsp Salt; 2 red pointed paprika; 2 large zucchini; 8 large mushrooms (about 250 g); 1 Onion; 1-2 Garlic cloves; 1 branch/s Rosemary; 2 TABLESPOONS Oil; 250 g minced beef; 7-10 Tbsp Pepper; 2 TABLESPOONS Ajvar (spicy paprika preparation; glass); 1 TEASPOON Vegetable broth; 7-10 Tbsp Oil; 300 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Buckwheat saves calories when chopped and provides a delicious bite. A positive additional effect: the grains direct our blood sugar level into healthy channels.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Buckwheat
7-10 Tbsp Salt
2 red pointed paprika
2 large zucchini
8 large mushrooms (about 250 g)
1 Onion
1-2 Garlic cloves
1 branch/s Rosemary
2 TABLESPOONS Oil
250 g minced beef
7-10 Tbsp Pepper
2 TABLESPOONS Ajvar (spicy paprika preparation; glass)
1 TEASPOON Vegetable broth
7-10 Tbsp Oil
300 g Whole milk yoghurt
2 TABLESPOONS Lemon juice

Directions

1
Put buckwheat in a sieve and rinse under running water. Bring to the boil in a pot with 400 ml salted water. Cover and simmer at low heat for about 12 minutes. Remove from the heat and let it swell for about 5 minutes. Loosen buckwheat with a fork.
2
Halve the peppers lengthwise, clean and wash. Wash zucchini, cut off ends. Cut the zucchini in quarters crosswise. Scoop out the inside with a spoon or ball cutter, leaving a small base. Unscrew the stems of the mushrooms. Wash and clean the mushrooms.
3
Finely dice mushroom stems and courgette insides. Peel and finely dice onion and garlic. Wash and chop the rosemary. Heat oil in a pan, fry minced meat crumbs while turning. Fry onion, rosemary, mushroom stems, zucchini interior and garlic briefly. Season with salt and pepper. Add Ajvar, deglaze with 1⁄4 l water, bring to the boil and stir in broth. Simmer for 2-3 minutes. Stir in buckwheat. Season the filling with salt and pepper.
4
Place the vegetables on an oiled tray and fill with buckwheat mixture. Spread any remaining filling on the tray next to the vegetables. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Mix yoghurt and lemon juice. Serve with the vegetables.