Small colourful vegetable skewers
easy
30 mins
30 mins
Ingredients
- 15 Mushrooms
- 15 Shallots
- 1/2 red pepper
- 15 yellow cherry tomatoes
- 2 TABLESPOONS Thomy Sunflower Oil
- 1 TEASPOON Maggi herb garden "Spice mix for vegetables
- 1 Garlic clove
- 250 g Low-fat curd
- 1/2 glass (125 ml) Thomy lettuce cream (Sala Dim)
- 50 ml Mineral water
- 7-10 Tbsp Maggi seasoning mix 4 (salad/ fish)
- 1/2 bunch Chives
- 16 wooden skewers
- 7-10 Tbsp Salad leaf and chervil
Directions
- 1
Cleaning mushrooms. Peel shallots. Clean, wash and cut the peppers into pieces. Clean and wash the tomatoes. Heat the oil in a pan and fry the mushrooms, shallots and peppers for 2-3 minutes, turning.
- 2
Deglaze with 250 ml water, sprinkle in spice mix and cook covered for another 4 minutes. Add the tomatoes one minute before the end of the cooking time. Meanwhile peel garlic and chop very finely. Mix quark, lettuce cream and mineral water. Stir in garlic and season to taste. Wash the chives, dab dry and cut into fine rolls. Drain vegetables well and let them cool down a little. Put 3-4 vegetable pieces on a small wooden skewer. Sprinkle with chives on a plate and arrange on a salad leaf as desired.
- 3
Stir in garlic and season to taste. Wash the chives, dab dry and cut into fine rolls. Drain vegetables well and let them cool down a little. Put 3-4 vegetable pieces on a small wooden skewer. Sprinkle with chives on a plate and arrange on a salad leaf as desired. Add dip garnished with chervil as desired
- 4
Per skewer approx. 250 kJ/ 60 kcal
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